Potato Torta with Caramelized Onions and Spinach
A Spanish omelette that satisfies as a main dish or an appetizer.
Ingredients
- 4 Tbs olive oil, divided
- 1 large yellow onion, thinly sliced
- Salt and pepper to taste
- 2 cups frozen spinach, thawed
- 1/4 tsp nutmeg
- 3 Tbs butter (or margarine)
- 4 russet potatoes, thinly sliced
- 1 cup shredded Italian cheese blend
Directions
- Heat 2 Tbs olive oil in a small skillet over medium heat.
- Add onion, season with salt and pepper, and cook for 5 minutes. Reduce heat to low and cook an additional 15 minutes, until onions are lightly browned and caramelized.
- Stir in spinach and nutmeg. Cook another 5 minutes. Set aside.
- In a heavy, oven-safe skillet, melt 3 Tbs butter (or margarine) with 1 Tbs olive oil over medium heat.
- Remove from heat and place a layer of potatoes in the pan. Layer in over-lapping circles. Salt and pepper to taste.
- Top with spinach and onion mixture. Bake at 400°F for 10 minutes. Remove from the oven. Add shredded cheese on top of the filling mixture.
- Use the remaining potato slices to add another overlapping circle layer. Season with salt and pepper and drizzle with remaining 1 Tbs olive oil.
- Return to a 400°F oven and cook for 20 to 25 minutes. Remove from the oven and let sit about 3 minutes.
- Invert the torta onto a large serving platter and cut into wedges to serve.
Nutrition Facts
Calories 277
Calories from Fat 149 (54%)
(26%)Total Fat 17g
(35%)Saturated Fat 7g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
(10%)Cholesterol 30mg
(11%)Sodium 253mg
(18%)Potassium 641mg
Total Carbohydrate 23g
(11%)Dietary Fiber 3g
Sugars 2g
Sugar Alcohols 0g
(21%)Protein 11g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.