Potato and Onion Torta

Serve this combination for brunch (along with ensaymada and hot chocolate ) and rescue dinners.

Serves 4 to 5  Prep Time 20 minutes  Total Cooking Time 30 minutes

6 tablespoons vegetable oil
1 large white onion, peeled, halved, and sliced into slivers
5 medium potatoes, peeled, boiled, and sliced roughly
6 large fresh eggs, beaten
1 teaspoon table salt
1/4 teaspoon ground pepper

1  Sauté onion slivers in 1 teaspoon of vegetable oil until lightly browned. Add the boiled potato slices and set aside.

2  In a large bowl, crack the eggs and beat with a fork until frothy. Add the potatoes, browned onions, salt and pepper, and mix thoroughly.

3  In a deep skillet, heat the vegetable oil to medium. Pour in egg mixture and set the flame on low. Spread the potatoes and onions evenly so that the torta cooks flat. Cook for 5 to 6 minutes, or until browned crust has formed.

4  With a soft spatula, separate the sides of the torta from the skillet. Cover skillet with a large plate and quickly invert the torta. Then slide the uncooked side back unto the skillet. Cook for 5 minutes on low heat. The torta should be firm, completely cooked, and browned on both sides. Serve whole, or sliced into wedges with a healthy serving of garlicky longganisa rice.

Serve it with Longganisa Rice
In a wok or deep frying pan, heat 1 tablespoon vegetable oil and fry 2 tablespoons minced garlic. Add finely chopped 10 pieces skinless longganisa, and fry till browned and crispy. Add 5 cups steamed white rice and generous dash of salt and paprika. Mix well to incorporate. Serve hot.

Photography by David Hanson | Food Preparation and Styling by Sharlene Tan

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