Rustic Potato and Vegetable Torte with Garden Salad

This hearty potato torte, inspired by traditional village cooking, combines simple ingredients into a stunning, flavor-packed dish that’s perfect for any meal. The golden-brown crust and cheese-laden interior make this a true comfort food masterpiece.

Prep Time

  • Preparation: 40 minutes
  • Cooking: 45 minutes
  • Total Time: 1 hour 25 minutes

Ingredients

For the Potato Torte

  • 700g (24.7 oz) potatoes, peeled and thinly sliced
  • 3 large eggs
  • 100ml whole milk
  • 80g (2.8 oz) all-purpose flour
  • 120g (4.2 oz) mozzarella cheese, grated
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 medium carrot, finely diced
  • 1 red bell pepper, diced
  • 1 medium onion, finely chopped
  • 2 ripe tomatoes, diced
  • Salt and freshly ground black pepper to taste
  • Mixed dry herbs of choice
  • Fresh parsley, chopped
  • Butter for greasing
  • Oil for frying

For the Garden Salad

  • 100g (3.5 oz) feta cheese, crumbled
  • 130g (4.6 oz) cherry tomatoes, halved
  • Fresh spinach leaves
  • Fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch sugar
  • Fresh lemon juice to taste

Detailed Instructions

Step 1: Prepare the Vegetables

  1. Peel and thinly slice potatoes (about 1/8 inch thick)
  2. Dice carrots, peppers, onions, and tomatoes
  3. Mince garlic
  4. Set aside bay leaves

Step 2: Make the Batter

  1. In a large bowl, whisk together:
  • 3 eggs
  • 100ml milk
  • 80g flour
  • Salt and pepper
  • Dry herbs
  1. Mix until smooth and lump-free

Step 3: Cook the Vegetables

  1. Heat oil in a large skillet
  2. Sauté onions until translucent
  3. Add carrots, cook for 3-4 minutes
  4. Add peppers, tomatoes, and garlic
  5. Cook until vegetables are tender
  6. Remove bay leaves
  7. Let cool slightly

Step 4: Assemble and Bake

  1. Preheat oven to 180°C (350°F)
  2. Grease a springform pan with butter
  3. Layer ingredients:
  • Half the potato slices
  • Cooked vegetable mixture
  • Half the mozzarella
  • Remaining potatoes
  • Pour egg mixture over
  • Top with remaining cheese
  1. Bake for 45-50 minutes until golden brown

Step 5: Prepare the Salad

  1. Mix in a bowl:
  • Spinach leaves
  • Halved cherry tomatoes
  • Crumbled feta
  1. Dress with:
  • Olive oil
  • Lemon juice
  • Salt and sugar
  • Chopped parsley

Pro Tips

  • Slice potatoes uniformly for even cooking
  • Let torte rest 10 minutes before slicing
  • Use a mandoline for perfect potato slices
  • Test doneness with a knife through center

Nutrition Information

Per serving (1/8 of torte with salad):

  • Calories: 285
  • Total Fat: 14g
  • Saturated Fat: 6g
  • Cholesterol: 95mg
  • Sodium: 380mg
  • Total Carbohydrates: 31g
  • Dietary Fiber: 4g
  • Protein: 12g

Serves: 8

This rustic potato torte can be served hot or at room temperature, making it perfect for picnics or make-ahead meals. Store leftovers covered in the refrigerator for up to 3 days. Reheat individual slices in the oven at 350°F (180°C) for 10-15 minutes until warmed through.

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