INGREDIENTS:1 lb., 6 oz. Red Bliss or new potatoes
2 Tbsp. butter
1 cup leeks, white part only, minced
2 Tbsp. fresh rosemary, minced
16 large eggs, slightly beaten
1 cup milk
1 cup half-and-half
2 tsp. dry mustard
½ tsp. cayenne pepper
2 tsp. kosher salt
1 tsp. pepper
2 cups Japanese-style (panko) breadcrumbs
2 cups Port-Salut or Cheddar cheese, shredded
Gratinee: 2 Tbsp. melted butter
1 cup seasoned Italian bread crumbs
½ cup grated Asiago cheese
Tomato Fondue:
½ cup olive oil
1 ¼ cups onion, minced
2 Tbsp. garlic, minced
4 cups tomatoes, seeded and diced
2 tsp. kosher salt
1 ¼ tsp. black pepper
1 tsp. sugar
3 Tbsp. fresh basil, julienne cut
2 Tbsp. butter, cut in cubes DIRECTIONS:Cook potatoes in boiling water just until tender; drain, peel and slice. Saute leeks in butter until tender, 5 to 7 minutes. Add rosemary and cook additional 3 minutes. Remove from heat. Whisk together eggs, milk, and half-and-half in bowl. In separate bowl, blend dry mustard, cayenne, salt and pepper. Add bread crumbs. Blend into eggs.
Heat oven to 375°F. Spray-coat a 10-inch springform pan. Layer potatoes and cheese in bottom of springform pan. Blend leeks and egg mixture; pour over potato-cheese layer. In separate bowl, mix melted butter, bread crumbs and Asiago cheese. Sprinkle over eggs. Bake on a cookie sheet in oven for 45 minutes. Increase temperature to 400°F and bake additional 30 to 40 minutes until deep golden brown, firm and fully cooked to 160°F internal temperature, covering if needed. Remove from oven and keep warm.
Prepare tomato fondue. Saute onions in oil, 6 to 8 minutes, until tender. Stir in garlic; cook additional 2 to 3 minutes. Add tomatoes, salt and pepper. Reduce heat to simmer and cook 5 minutes. Stir in sugar and basil. Whisk in butter. Cook until butter is blended. Keep warm. Cut torta into 12 slices. Serve each slice with ¼ cup tomato fondue. Serve immediately. SERVINGS:12 servings From:Chef Stacy Anderson, The Creekside Inn, Frisco, Colorado PHOTO CREDIT:Photo Credit: AMERICAN EGG BOARD