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Potato Porcini Torta
Created by AndrewM, Thursday, 20 December 2012


Simple, woodsy & rustic.

  • 2.5 lb. russet potatoes, peeled & cubed 1/2"
  • 1 large yellow onion, chopped 1/2"
  • 2 T. extra virgin olive oil
  • 2 large cloves garlic, minced
  • 1 oz. dry porcini
  • 3/4 t. ground bay
  • 1/4 C. dry sherry
  • 12 eggs
  • 1 T. salt
  • 1/2 t. fresh ground black pepper
  • 1/2 C. grated Manchego cheese
  • 2 t. smoked sweet paprika
  • butter
  1. Preheat oven to 350F.
  2. Soak the porcini in 2 C. hot tap water for 1/2 hour in a bowl. Carefully remove from water leaving any grit at the bottom of the bowl. (Reserve mushroom water for other uses.) Remove any woody bits. Chop fine.
  3. Put the potatoes in a large pot of well salted cold water. Bring to barely a boil, reduce & simmer 5 minutes or until almost done. Drain thoroughly.
  4. Meanwhile, saute the onion in a skillet over medium heat with olive oil & half the salt for 10 minutes or until tender without browning. Add the garlic, porcini, bay and half the pepper. Saute another 5 minutes. Add the sherry, raise heat to high and stir constantly a few minutes until almost dry.
  5. Gently fold the potatoes and onion/porcini together in a large bowl.
  6. Beat the eggs with the remaining half of salt & pepper.
  7. Generously butter a 9x13 baking pan. Add the potato/porcini mix and lightly press flat and into all corners. Pour eggs into pan. Jiggle the pan to evenly distribute the eggs. Top with the grated cheese and sprinkle on the paprika.
  8. Bake 1/2 hour or until firm in the middle. Cool a bit and cut into pieces.
  9. Serve warm or chilled.
Additional Tips

Inspired by Spanish tortas, this can be served for breakfast, lunch, dinner or as tapas.

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