A few nights ago, my husband and I were so busy that we didn’t even start thinking about dinner until 7pm. After looking at our fridge, we decided to make a broccoli and potato torta. As ‘prep chef’ of the household, I got things started while he finished working in the yard. I steamed the the broccoli, chopped the potatoes, and prepared a cannellini bean salad with red onions and fresh tomatoes from our garden. Then my husband came inside and took over the cooking. See recipe for details.
We soon realized that the torta would not be ready until late and we were already hungry. Plus, tortas always taste better the next day. So he started making another dish for dinner — fusilli with ricotta forte and onions, a last minute favorite of ours. Our kitchen resembled a small restaurant with my husband sautéing onions while watching over the torta baking in the oven and pasta in the boiling water.
Despite our late start, we had a nice dinner in the backyard. Best of all, I had a slice of broccoli torta to go with the cannellini bean salad for lunch the next day.
2 Russet Potatoes
Bread crumbs (italian seasoning)
Mexican queso “cotija” cheese
Extra Virgin Olive Oil, Salt & Pepper
Steam the Broccoli. Sauté the potatoes in extra virgin olive oil until slightly crisp, adding a dash of salt, pepper, cayenne & paprika. Mix the steamed broccoli with the potatoes and add in 3-4 eggs. Mix into a large baking pan and then spread breadcrumbs on top. Bake at 400 degrees for approximately 30 minutes.