Idaho® Potato Torta | Idaho Potato Commission
Serve a wedge of Idaho® Potato Torta with a fresh arugula salad for lunch or a light supper.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at idahopotato.com.
Ingredients
- 3 cups Idaho® potatoes, peeled and cut into 3/8-inch cubes
- 1 1/2 cups Vidalia onions, cut into 3/8-inch cubes
- 4 - 5 cups olive oil (preferably extra virgin)
- 6 large eggs, well beaten
- 1 1/2 tablespoons parsley, finely chopped
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- Manchego cheese (optional)
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