Rustic Potato and Vegetable Torte with Garden Salad
Ingredients
For the Potato Torte
- 700g (24.7 oz) potatoes, peeled and thinly sliced
- 3 large eggs
- 100ml whole milk
- 80g (2.8 oz) all-purpose flour
- 120g (4.2 oz) mozzarella cheese, grated
- 3 cloves garlic, minced
- 2 bay leaves
- 1 medium carrot, finely diced
- 1 red bell pepper, diced
- 1 medium onion, finely chopped
- 2 ripe tomatoes, diced
- Salt and freshly ground black pepper to taste
- Mixed dry herbs of choice
- Fresh parsley, chopped
- Butter for greasing
- Oil for frying
For the Garden Salad
- 100g (3.5 oz) feta cheese, crumbled
- 130g (4.6 oz) cherry tomatoes, halved
- Fresh spinach leaves
- Fresh parsley, chopped
- 2 tablespoons olive oil
- 1 pinch salt
- 1 pinch sugar
- Fresh lemon juice to taste
Detailed Instructions
Step 1: Prepare the Vegetables
- Peel and thinly slice potatoes (about 1/8 inch thick)
- Dice carrots, peppers, onions, and tomatoes
- Mince garlic
- Set aside bay leaves
Step 2: Make the Batter
- In a large bowl, whisk together:
- 3 eggs
- 100ml milk
- 80g flour
- Salt and pepper
- Dry herbs
- Mix until smooth and lump-free
Step 3: Cook the Vegetables
- Heat oil in a large skillet
- Sauté onions until translucent
- Add carrots, cook for 3-4 minutes
- Add peppers, tomatoes, and garlic
- Cook until vegetables are tender
- Remove bay leaves
- Let cool slightly
Step 4: Assemble and Bake
- Preheat oven to 180°C (350°F)
- Grease a springform pan with butter
- Layer ingredients:
- Half the potato slices
- Cooked vegetable mixture
- Half the mozzarella
- Remaining potatoes
- Pour egg mixture over
- Top with remaining cheese
- Bake for 45-50 minutes until golden brown
Step 5: Prepare the Salad
- Mix in a bowl:
- Spinach leaves
- Halved cherry tomatoes
- Crumbled feta
- Dress with:
- Olive oil
- Lemon juice
- Salt and sugar
- Chopped parsley
Pro Tips
- Slice potatoes uniformly for even cooking
- Let torte rest 10 minutes before slicing
- Use a mandoline for perfect potato slices
- Test doneness with a knife through center