Potato and Corn Torta

A torta (or torte) is a layered combination of foods. There are sweet and savory versions of a torta, and most include dairy, or cheese, or butter or meat products….or all! Not this one, and you won’t even believe it! You’ll have fun building this 3-story tower of plant-based deliciousness.

Creamy. Luscious. Slightly Sweet. Savory.

Prep time: 30 minutes      Cook time: 30-40 minutes

Makes one 9-inch round torta in a springform pan (springform not necessary)

Serves: 4-6 wedge pieces

Ingredients

  • 1-1/2 pounds white potatoes (about 4 medium sized)
  • 1 large white or sweet onion, diced
  • 1- 1/2 cups sliced mushrooms of your choice (I used enoki)
  • 2 garlic cloves, minced
  • 1- 1/2 cups frozen peas
  • 1-1/2 cups frozen corn
  • 1 14 oz. can Italian style crushed tomatoes
  • 2 Tbls. tomato paste
  • 1/4 – 1/2 tsp. Italian seasonings (oregano, thyme, basil)
  • 1/2 cup nutritional yeast (optional)
  • Salt and Pepper

Instructions

Any baking or cake pan can be used (it can be square, too) as long as it’s at least 3″ deep or more. If you don’t want to use spray oil on the pan, simply cut a piece of parchment slightly larger than the bottom of the pan, so some of it climbs up the insides of the pan.

The easiest way to build your 3-story torta is to have all your ingredients mis en place (prepped and ready) for construction!

  1. Heat a saute pan on medium high and begin to saute the diced onions, adding small amounts of broth or water if necessary to keep them from sticking. Add the mushrooms and garlic, and continue cooking until the onions become translucent and slightly browned. Turn off heat and set aside. Turn on your oven to 400 degrees F.
  2. Wash and slice potatoes into 1/8″ thickness. A mandolin tool is best to accomplish this, but if you have a really sharp knife and steady hand, you can do it yourself!
  3. Immerse all sliced potatoes into a large bowl of ice cold water.
  4. Mix in the tomato paste with the crushed tomatoes. Let’s build our torta!
  5. Start with 2 Tbls. of sauce spread on bottom of pan. Next, layer potatoes on sauce, slightly overlapping them.
  6. Add 1/3 of your onion-mushroom-garlic mixture on top of potatoes, then 1/3 of the peas and corn.
  7. Sprinkle this layer with some of the Italian seasonings, nutritional yeast (if using) and some salt and pepper.
  8. Add another layer of potato slices, overlapping them again slightly. Spread 4-5 ounces (1/3 of total) sauce on the potatoes, then repeat steps #6 and #7.
  9. Build a third layer of potatoes, onion-mushroom mix, peas and corn, sprinkle with the seasonings and nutritional yeast.
  10. Finish the torta with a last layer of potatoes, and any extra onion mix. Pour the remaining sauce over the entire pan, and more seasonings and nutritional yeast.
  11. Cover tightly with foil, and bake at 400 F for 35 minutes. Remove foil, and bake for another 10-12 minutes.
  12. Remove from oven and let your torta sit for at least 15 minutes before slicing into it.

Recipe Note: There are three full layers of ingredients in this torta, however you’ll finish the torta with a fourth layer of just potatoes.

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