February 4, 2011 1 Comment
The torta is something my boyfriend makes for us to eat during the weekday. I know the general process, but he is much better about timing the whole thing. When we make it together, the experience is always peppered with my questions of “Is it ready yet?” I’m such a typical baker. I need to work on that.
Tortas are the perfect college food. All the ingredients are inexpensive. Only some dicing skills are really required. You will need a cast iron skillet, but they’re pretty reasonable and are utilitarian. Tortas are divinely satisfying. The kind of satisfying that gives you the confidence to tackle that huge section of reading due tomorrow.
When he made this the other day, I was doing homework, so I didn’t get the chance to get a step-by-step. But it’s really quite easy.
Stephen’s Vegetarian Torta
- 1 russet potato
- 2-3 stalks of green onions, diced
- 1/2 a medium sized onion (any kind), diced
- 5-6 eggs (Often, we use 4 yolks and 6 whites), scrambled
- Mozzarella cheese (Cheddar works well too), shredded
- Cooking oil (Preferably corn oil because olive oil freaks out in this recipe…)
- 8-inch skillet
Preheat the oven to 350 degrees Fahrenheit.
Slice the potato into rounds about 1/4 of inch thick. Leave the skins on. After your skillet heats up, fill it with 1/4 inch of oil. When the oil is hot, fry the potato rounds until golden brown and crispy on the edges. Only fry about 4 at a time. Once done, place them on paper towels to remove excess oil.
After all the potato rounds are fried, drain most of the oil, but leave enough to keep some loose in the skillet.
Layer the potato rounds on the bottom of the pan, kind of like layering pepperoni on a pizza. (Is it wrong for me to bring up pepperoni in a vegetarian post? I can’t help it; I love pepperoni…)
Distribute both of the onions throughout the pan.
Pour in your scrambled eggs. Make sure the heat is on medium high. Let it cook. It will take about 10-13 minutes, probably. Once it looks as though the eggs have started to solidify, stick the skillet into your preheated oven.
Bake for about 20-30 minutes or until the eggs no longer jiggle. During the last 2 minutes, cover the top with cheese and return to the oven.
Once the cheese is melty and gooey, invert the skillet onto a large plate. Cut the torta into quarters and serve while cheese is still melty.
This recipe makes enough to feed two people: 1 very tall boy and 1 very short girl.