Simple Recipe #2: Potato And Zucchini Torta

I’m including this as a simple recipe even though it does take time to make. I guess when I use the word ‘simple’, I mean that it’s hard to mess up the dish.  Taste will vary depending on the cook’s ability but to really mess it up would be difficult.   I would guess that it takes at least 20-25 minutes to prepare plus another 20 minutes of baking time.  This is also a good recipe for vegetarians or anyone who is trying to eat less meat.

My husband wanted me take the lead this time, although he hung around the kitchen to make sure the zucchini didn’t burn and he was the one that realized the potatoes were ready. I have a short attention span and often wander off!

Ingredients (for one large pie)

Zucchini (8-10)

Potatoes (4)

Extra Virgin Olive Oil

Cotija cheese

Eggs (2-3)

White Flour

Bread Crumbs, preferably Italian seasoning

Oregano and/or Marjoram

Salt

Pepper (optional)

1 ) Boil the potatoes.

2 ) While potatoes are boiling, slice and saute the zucchini in extra virgin olive oil, until lightly browned.

3 ) When the potatoes are done, take it out of the pot and peel.  It should be mushy enough to easily mash with a fork. Add in extra virgin olive oil and some salt.

4 ) Add in the zucchini and cheese.  Mix and taste.

5 ) Once the flavor is good, break in 2-3 eggs. Mix well. 

6 ) Through a sifter, add flour, just enough to coat most of the mixture. The more you add, the firmer the final torta will be so this is something that you can play around with. I prefer less flour rather than more.

7 ) Coat a deep baking pan with olive oil, including the sides (spreading with a finger). Drizzle bread crumbs all around including the sides of the pan.

8 ) Spoon in the entire mixture and make sure it spreads out evenly in the pan.

9 ) Add bread crumbs to the top, covering completely.

10 ) Bake at approx. 425 degrees for 20 minutes. Spritz with a mixture of water and olive oil during the baking process in order to keep the bread crumbs moist.

Let sit for another 10 minutes at least.

My husband wasn’t sure that I had added enough eggs or flour but I’m proud to say that the final result was delicious. We ate one slice each for dinner and have at least four more slices waiting for us today. Hopefully there will be a slice left for lunch on Monday.

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2 responses to “Simple Recipe #2: Potato And Zucchini Torta

  1. Pingback: Oil And Torta? « Oilandgarlic's Blog

  2. Pingback: Spinach and Potato Torta Tonight! « Oilandgarlic's Blog

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