Torta di Patate

Torta di Patate is a savory Italian baked dish that showcases tender potatoes infused with aromatic herbs and cheese, creating a comforting and satisfying meal. This gluten-free variation is perfect for those seeking a hearty yet light dish that is easy to prepare.

Ingredients

• Potatoes - 400 grams
• Eggs - 2 large
• Grated Parmesan cheese - 50 grams
• Fresh parsley, chopped - 2 tablespoons
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Garlic, minced - 1 clove
• Nutmeg - a pinch

Steps

1. Preheat the oven to 180°C (350°F).
2. Peel and thinly slice the potatoes using a mandoline or sharp knife.
3. In a large bowl, whisk together the eggs, Parmesan cheese, parsley, olive oil, salt, pepper, garlic, and nutmeg until well combined.
4. Add the sliced potatoes to the egg mixture and toss until all the slices are evenly coated.
5. Grease a small baking dish (approximately 20 cm x 20 cm) with olive oil.
6. Pour the potato mixture into the baking dish, spreading it out evenly.
7. Bake in the preheated oven for 40-45 minutes or until the top is golden brown and the potatoes are tender when pierced with a fork.
8. Remove from the oven and let it cool for a few minutes before slicing and serving.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 35 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 150 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from potatoes, including vitamin C and potassium.
• High in protein due to the eggs and cheese, supporting muscle health.

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