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Family Fun
Family Fun

Potato torte

The potato torte is tough enough to withstand tampering. Sage, for instance. Even pumpkin. The torte takes new jobs in stride. Then strides out for a hard day of multitasking. Winter breakfast Prep: 20 minutes Bake: 25 minutes Serves: 2 Ingredients: 2 tablespoons olive oil 2 medium boiling potatoes (such as Yukon Gold), peeled and thinly sliced Kosher salt and freshly ground pepper 2 tablespoons finely chopped onion 1 small clove garlic, finely chopped 1 tablespoon slivered fresh sage leaves 2 eggs 2 tablespoons cream 2 tablespoons pumpkin puree (canned is fine) 1 pinch nutmeg 1 pinch ground cayenne pepper Unsalted butter for slicking ramekins Toast: Heat oil in medium nonstick skillet set over medium-high heat. Slip in potatoes. Season with salt and pepper. Cook, turning now and then, until they begin to color, about 4 minutes. Add onion, cook 2 minutes. Add garlic and sage, cook 1 minute. When it all looks golden (but not brown), pull pan off heat. Whisk: In a medium bowl whisk together eggs, cream, pumpkin, nutmeg and cayenne. Use a slotted spoon to add potatoes. Mix gently and let rest, 10 minutes. Bake: Slide potato mixture into 2 buttered ramekins (5-ounce size) set on a rimmed baking sheet. Slide into a 350-degree oven and bake until slightly puffed and golden, about 25 minutes. Enjoy. Provenance: Inspired by breakfast at Johnny's, in Baltimore. Read the Good Eating story Bill Hogan/Chicago Tribune
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