Potato and Onion Torte

Method

1. Slice the onions thinly.
2. Heat a little olive oil (or butter, or both) in a pan, add the onions and a pinch of salt. Cover and cook over low heat for about 20 minutes, until softened but not fully cooked. (If you slice the onions very thinly, you can skip this step, but pre-cooking enhances flavor.)
3. Meanwhile, peel and slice the potatoes using a mandoline or knife to about 2 mm thickness. Pat them dry.
4. Butter a glass baking dish and coat with breadcrumbs.
5. Start assembling: cover the bottom of the dish with a layer of potato slices. Season with a little salt and pepper (optional).
6. Add a layer of the cooked onions, then scatter pieces of anchovy and crumbled feta cheese.
7. Repeat with another layer of potatoes, seasoning, then onions, anchovy, and feta. Finish with a final layer of potatoes.
8. Press down gently on the assembled torte to compact it.
9. In a bowl, beat together eggs, milk, grated Parmesan, a pinch of salt, and pepper (optional).
10. Pour the egg mixture evenly over the torte. Let it rest for about 10 minutes so the liquid soaks through.
11. Cover the dish with aluminum foil and bake in a preheated oven at 190°C (375°F) for 40–45 minutes.
12. Remove the foil and finish under the grill (broiler) for about 10 minutes, until the top is golden and crispy.
13. Let the torte cool until warm (tiepida) before slicing and serving.