Potato Torte - cooking recipe

Ingredients

2 lbs yukon gold potatoes, scrubbed,peeled and thinly sliced lengthwise
2 tablespoons butter, plus extra
butter, for pan
2 shallots, thinly sliced
salt
pepper
9 eggs
4 ounces freshly grated mozzarella cheese
1 cup freshly grated parmigiano-reggiano cheese (or domestic parmesan, please dont use the stuff in the can)

Preparation

Preheat oven to 325 degrees.
Place potatoes in a large pot, and add enough cold water to cover, bring to boil and lower heat.
Simmer until tender but firm, about 5-7 minutes, drain and return to hot pan to dry out.
Melt butter in a cast iron skillet over medium heat.
Saute shallot in butter for about 5 minutes.
Season with salt and pepper and turn off heat, set aside to cool.
In a bowl, beat the eggs.
Add the shallots mozzarella and 3/4\u00b0C Parmigiano, mix to combine.
Make sure your Cast Iron Pan is buttered all around and on the sides.
Place 1 layer potatoes in the bottom of the pan, Top with 1/4 of the egg mixture, add another layer of potatoes and 1/4 of the eggs, repeating until all of the ingredients are used.
Be sure to end with a layer of potatoes.
Top with remaining Parmigiano and bake 40-50 minutes until tender and knife inserted in center comes out clean.