Huey'S Potato Torta - cooking recipe

Ingredients

75 g unsalted butter
4 garlic cloves, minced
1 tablespoon olive oil
1 medium yellow onions (American) or 1 medium brown onion, finely sliced (Australian)
kitchen aluminum foil
olive oil flavored cooking spray
1 kg potato, very finely sliced
salt, to taste
fresh ground pepper, to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 cups tasty cheese, grated
1 cup freshly grated parmesan cheese
2 - 2 1/2 tablespoons milk

Preparation

Preheat the oven to 220\u00b0C.
Melt the butter and garlic in a small saucepan.
At the same time, heat the oil in a pan and gently saute the onion until it has softened but not browned; then drain the onion well in a fine sieve.
Line the base of a springform cake tin with foil and lightly spray it with oil; then place a layer of the potatoes on top together with onion, seasonings, herbs cheese and a little butter. Repeat the process with a double layers of potatoes, pressing down lightly with the palm of your hand. Finish with a single layer of potatoes; brush the final layer of potatoes with the remaining butter, melted, season to taste and sprinkle the milk over the top.
Cover loosely with foil and bake for 30 minutes or until the potatoes are tender; remove the foil for the last 5 minutes of the cooking time.
Allow the torte to cool slightly before releasing it from the springform pan.
Place it on a sering platter.
VARIATIONS: You can add a couple of rashers of bacon; sprinkle them on before the cheese. And for another vegetarian variation, you could add a packet of thoroughly squeeze-dried frozen spinach to the drained onion, at the end of step three.