| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
| |
| torta di patate e cipolle baked potato and onion tort ingredients: 3 large potatoes 2 large onions 6 large eggs 3 oz capers 4 oz grated parmigiano sea salt and freshly ground pepper olive oil |
| text, recipes and original photographs copyright © 2000-2007 ~ la cucina eoliana e siciliana ~ all rights reserved alberto@lacucinaeoliana.com |
| HOME | INTRODUCTION | RECIPE INDEX | RESOURCES | FAMIGLIA GESSO | MILAZZO VIAGGIO | LETTERATURA | CINEMA | CALASCIONE | SITE INDEX |
 |
|
|
| 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 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 350ºF. 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. |
 |