Huey's Potato Torta

READY IN: 40mins




  • Preheat the oven to 220°C.
  • Melt the butter and garlic in a small saucepan.
  • At the same time, heat the oil in a pan and gently sauté the onion until it has softened but not browned; then drain the onion well in a fine sieve.
  • Line the base of a springform cake tin with foil and lightly spray it with oil; then place a layer of the potatoes on top together with onion, seasonings, herbs cheese and a little butter. Repeat the process with a double layers of potatoes, pressing down lightly with the palm of your hand. Finish with a single layer of potatoes; brush the final layer of potatoes with the remaining butter, melted, season to taste and sprinkle the milk over the top.
  • Cover loosely with foil and bake for 30 minutes or until the potatoes are tender; remove the foil for the last 5 minutes of the cooking time.
  • Allow the torte to cool slightly before releasing it from the springform pan.
  • Place it on a sering platter.
  • VARIATIONS: You can add a couple of rashers of bacon; sprinkle them on before the cheese. And for another vegetarian variation, you could add a packet of thoroughly squeeze-dried frozen spinach to the drained onion, at the end of step three.