Wedges of potato torta are always one of our favorite selections at a Spanish tapas bar or restaurant. I think the blandness and heaviness of the torta counters the saltiness of jamon serrano and the meets the pinoy hankering for something more substantial in our stomachs. There are so many variations of this dish that I don’t really know what constitutes an authentic version. So what you get is my version. A torta of this sort almost always follows a large meal the previous day where I have “intentional” leftovers. In this case, I made home-style fries and had too many boiled potatoes so i kept a few of them in the fridge for breakfast the next day. In the morning, I peeled the potatoes and cubed them. Then I mixed up 8 or so small organic eggs, added salt and a touch of cream and put it all into an ovenproof pan set over medium heat on the stovetop. Once the torta set a bit, I stuck it inot a hot 375 degree F oven for about 12-15 minutes until it was ready. Serve hot or wait for it to cool and serve in wedges. Another variation is to add grated cheese to ramp up the saltiness and richness as well.
We also had a LOT of leftover ham from the night before so I sliced some of that and served it together with the torta. On another morning, you can make a similar torta but include chopped bits of ham and chopped onions, bell peppers, etc. The variations are indeed endless. But this is so simple to make, so satisfying to eat and a great way to use up “leftovers.” Below, the fogged up view of the ingredients…no, I didn’t wake up in a literal fog, my camera just slept with me in an airconditioned room and was still too cold to start taking pictures so early in the day… :)