Potatoes combine energy-giving complex carbohydrates with plenty of vitamin C, fibre and potassium. They're filling and, if sensibly prepared, low in fat.
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5 teaspoons olive oil
1kg baking potatoes, peeled and very thinly sliced
3/4 teaspoon pepper
30g grated Parmesan cheese
2 spring onions, thinly sliced
2 teaspoons dried rosemary
Directions Prep:10min › Cook:50min › Ready in:1hr
Preheat the oven to 220°C. Brush the sides and bottom of a 23 cm pie plate with 1 teaspoon of the oil. Cover the bottom of the plate with an overlapping layer of potatoes, using a quarter of the total. Sprinkle with 1 teaspoon of the oil, 1/4 teaspoon of the pepper and a pinch of salt, 3 teaspoons of the Parmesan, one third of the spring onions and one third of the rosemary.
Repeat for 2 more layers. Top with a final layer of potatoes and the remaining oil and Parmesan. Place an empty pie plate or round baking dish on top of the potatoes and bake in the lower third of the oven for 50 minutes or until the potatoes are crusty on the bottom (lift gently with a spatula to check) and the torte is tender throughout.
Cool in the pan for 5 minutes before loosening the bottom and sides with a small spatula and inverting onto a platter.