Green Garlic Torta

Serving Size: 4


  • 2 large russet potatoes, scrubbed clean, with peels left on
  • 1 medium yellow onion, thinly sliced
  • 2 Tbsp olive oil
  • 3 green garlic bulbs with greens, finely minced
  • 2 Tbsp butter, diced into small pieces
  • 5 eggs
  • freshly cracked black pepper


  1. Heat oven to 350 degrees Fahrenheit.  Put the potatoes into a large pan of cold water, over medium high heat.  Turn the timer on for 20 minutes.  Bring to a boil. Drain and set aside.
  2. While potatoes are cooking, cook the onions with the olive oil, in an oven proof skillet, until they are soft. Add the garlic, stir, and cook for 1 minute. Remove from the heat and set aside.
  3. Whisk the eggs with the pepper and the diced butter pieces until blended. Slice the potatoes thinly; I like to use a mandoline. Add the potatoes to the skillet, stirring to blend with the onion/garlic mixture.
  4. Pour the eggs over the top of the potato mixture. Over very low heat, cook the mixture for 2 minutes.
  5. Remove from the heat and place the skillet into the oven and cook for 20 – 30 minutes, until puffed and golden.
  6. Remove from the oven and let set for a couple minutes before slicing.  Serve.  Eat.

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