Tropical Tuber Torta

How to make Tropical Tuber Torta Recipe - The sweet potatoes can be kept covered with a moist towel while layering the torta, but the yucca, boniato, and purple potatoes must be kept soaking. For a taller presentation, you can stack the section like checkers. Russet potatoes can be substituted for half the boniato or yucca.

4 SERVINGS

Ingredients:
3 tablespoons Vegetable oil, plus extra for brushing
1 cup Red onion, thinly sliced
1/4 cup Sherry vinegar
2 cups Peruvian purple potatoes, peeled, very thinly sliced
1 cup Boniato, peeled, very thinly sliced
1 cup Yuca, peeled, very thinly sliced
1 cup Manchego cheese, finely grated
1 cup Sweet potato, very thinly sliced
2 cups Water
To taste Salt and pepper

Method:
Preheat the oven to 350°F (175°C). Line a 9 x 13-inch (22 x 32 cm) baking pan with parchment paper.

Heat the oil; add the onion; season and cook over medium heat until caramelized, about 15 minutes.

Arrange the sliced potatoes in layers in a paper-lined baking pan. Season each layer, brush with oil, and spread a few onion pieces over each layer.

Do the same with the boniato, yuca, and sweet potatoes.

Add the cheese to the top layer and then top the cheese with one more layer of sweet potato.

Brush top with oil and season. Cover with parchment paper and then aluminum foil.

Place another pan on top of the torta and add water to gently compress the torta. Bake for 70 minutes. Remove and let cool for 10 minutes.

Remove foil and parchment covering, then cut into sections.