torta di patate e cipolle

baked potato and onion tort


3      large potatoes
2      medium onions
6      large eggs
3oz  capers
4oz  grated parmigiano
         sea salt
         fresh ground pepper
         olive oil
                                                          the food of the eolian islands and sicily

copyright © la cucina eoliana e siciliana 2012 ~ all rights reserved

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, salt and freshly ground

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 350º 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.