This is my version of the all purpose torta-Serves 6 1 onion finely chopped 2 large baking potatoes, peeled and cut into pieces about ½ inch by 1 inch 8 large leaves Swiss chard, stems removed, finely chopped 4 flat leaf parsley springs minced 4 large eggs lightly beaten 6-8 ounce fresh feta cheese crumbled 1-1/2 cups Salt Olive oil 1 recipe torta dough Mix onion, potato, and parley together in a bowl. Stir in eggs and cheese and salt generously. Lightly oil a round baking dish (or pizza or paella pan) 14-18 inches in diameter and lay 1 pastry sheet down evenly it. Preheat oven to 375 degrees. Spread potato mixture out on pastry shell evenly, tamping down lightly. Place second pastry sheet over it pressing it down lightly with your fingers. Crimp the edges of the sheets together and trim off excess. Prick crust in several places with a fork. Drizzle olive oil over top of torta, then bake for 45 minutes to 1 hour or until crust is browned and begins to come away from the sides of the pan.