Torilla campesina – potato cake

Name: Torilla campesina - potato cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10 servings
Cuisine: Argentinean
Ingredients: 1 kg potatoes boiled, peeled and diced; 12 eggs extra-large; 4 onions peeled; 100 g bacon smoked, chopped; 50 g spinach wilted; 1 cloves garlic cloves, peeled and crushed; 250 ml cream fresh, for whipping; 2 tsp paprika smoked, hot Spanish; sea salt and freshly ground black pepper; olive oil extra virgin

10 servings Prep: 10 mins, Cooking: 25 mins

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Golden and delicious - the perfect complimentary side dish to any meal.

By Food24 June 03 2010

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Ingredients (10)

1 kg	potatoes — boiled, peeled and diced
12	eggs — extra-large
4	onions — peeled
100 g	bacon — smoked, chopped
50 g	spinach — wilted
1 cloves	garlic — cloves, peeled and crushed
250 ml	cream — fresh, for whipping
2 tsp	paprika — smoked, hot Spanish
	sea salt and freshly ground black pepper
	olive oil — extra virgin

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Method:

Preheat the oven to 180 C and grease a shallow baking dish.

Fry the onions and bacon together until the onion is translucent, stirring every now and again.

In the meantime, combine the potatoes, the cream, the spinach, the paprika, the crushed garlic, the salt and the pepper.

Now add the bacon and onion mixture to this and combine well.

Pour in the whisked egg mixture and stir.

Transferring this to the prepared oven dish.

Bake for about 20 minutes until the dish has set and is golden brown – serve immediately.