POTATO TORTA WITH OLIVES

prep time:: 10 MINUTES
total time:: 1 HOUR

Makes 4-6 servings

THIS TORTA RECIPE IS FROM MARTHA STEWART LOOKS AND SOUNDS DELICIOUS. IT CAN ALSO BE SLICED UP AND SERVED AS AN APPETIZER OR HORS D’OEURVE SERVE WITH A TERRIFFIC ROSEMARY BREAD.

ingredients

2 LARGE SPANISH ONIONS
3 TBSP OLIVE OIL
2 TBSP FRESH ROSEMARY (IF DRIED USE 1 TBSP)
1/4 CUP GAETA OR OIL CURED BLACK OLIVES,PITTED, TORN INTO PIECES
6 YUKON GOLD POTATOES
1/3 CUP FONTINA CHEESE, CUBED
COARSE SALT AND GROUND PEPPER TO TASTE

directions

1
CUT ONION INTO 1/2 THICK SLICES.
2
HEAT OIL IN SAUTE PAN OVER MEDIUM HEAT.
3
ADD ONIONS, STIRRING FREQUENTLY ,UNTIL UNIONS ARE SOFT AND GOLDEN BROWN, ABOUT 20 MINUTES.
4
REDUCE HEAT TO LOW, AND ROSEMARY, SALT AND PEPPER.
5
COOK FOR 5 MINUTES STIRRING OFTEN.
6
ADD THE OLIVE PIECES AND SET ASIDE.
7
PREHEAT OVEN TO 400.
8
CUT 3 OF THE POTATOES IN 1/4 SLICES.
9
IN 8 INCH OVENPROOF SKILLET HEAT OIL OVER MEDIUM HEAT. ARRANGE POTATO SLICES IN OVERLAPPING CIRCLES IN THE PAN. SPREAD RESERVED ONION MIXTURE OVER THE POTATOES. COOK FOR 10 MINUTES.
10
REMOVE FROM THE HEAT AND DOT WITH CHEESE AND SEASON WITH S & P.
11
BRUSH THE REMAINING TABLESPOON OF OIL ON THE POTATOES AND PUT SKILLET IN THE OVEN FOR 20-25 MINUTES, OR UNTIL TOOTHPICK GOES THROUGH EASILY.
12
LET TORTE COOL IN THE PAN 5 MINUTES.
13
RUN A KNIFE AROUND THE EDGE.
14
INVERT THE TORTA ON THE SERVING PLATE, CUT IN WEDGES. BREAK OPEN THE WINE AND SERVE!
15
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