Torta di Patate e Cipolle

Baked Potato and Onion Tort

3 large potatoes
2 large onions
6 large eggs
1/3 cup capers
1/2 cup grated parmigiano cheese
Sea salt
Freshly ground pepper
Extra virgin olive oil

Peel the potatoes, cut them into thin round slices, then rinse and pat dry
with a towel. Peel and then slice the onions into thin rings. Rinse the
capers, then dry them with a towel. In a mixing bowl, beat the eggs and
add the capers, grated parmigiano cheese, salt and freshly ground pepper.
Fry the potato slices in the olive oil over moderate heat until they turn
lightly golden in color, then place them on paper towels to absorb any
excess oil. Fry the onions until they are translucent and begin to
caramelize. Preheat the oven to 350° F. In either a ceramic or glass
baking casserole, begin placing a layer of potatoes followed by a thin
layer of onions. Pour some of the egg mixture on top of the potatoes and
onions and repeat the procedure until all of the potatoes and onions are
in the baking dish, reserving enough of the egg mixture for the top. Add
a little extra grated cheese and place in the oven for about 20 to 30
minutes or until the eggs are completely cooked and golden on top. Serves
6.

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela

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