This is a recipe that has been published in "Reel Recipes from Reel Women." Its a pretty handy book of quick and yummy healthy food compiled by Nina Knapp at Crone Productions, it includes recipes from women directors, feellow foodie filmmakers. Its getting lots of press and after trying out some of the recipes I can see why. NomNom!
TORTA, think of this as a savory spanish upside down quiche:
a handful of yellow potatoes
in an oven friendly skillet that is oiled with coconut oil
thinly sliced potatoes serve as a crust
whipped eggs (egg, almond milk, paprika and a pinch of salt)
*trick, if you whisk the egg whites separately and then fold them together with the yolk at the last minute you'll have a fluffy torta.
in a separate skillet chopped red onion & yellow onion, finely minced garlic, when these two start turning golden brown add in
red pepper, sliced green olives, coarsely ground black & green peppercorns: saute until the onion starts turning darker. Remove from heat and let stand.
in another skillet quickly stir some blanched arrugula and spinach with olive oil heat and stir until the greens wilt and darken. Then remove from heat, add some sheep cheese and wait.
Add thin layer of eggs to the bottom of the potato lined skillet, cook at low heat until bubbling. then add sauteed greens in one layer, then add another layer of thinly sliced potatos.
Add in a layer of the sauteed onions, peppers, olives and garlic. Another potato layer...
Add the rest of the egg batter
either cover the skillet on the stove top at low heat or bake the torta in the skillet in the oven.
When the torta is done you flip the whole thing onto a plate and let it cool to room temp.
It should look golden brown on the outside. It tastes best at RT with a little bit of fresh greens on the side and a little romesco.
nb: I've made this with mostly egg whites and it tasted pretty good, lighter, also I'm of the lactose no likey presuasion, but you can use Moo goo if you like. As well as cheese, a nice sheep cheese would probably be drool o riffic. Since the cheese is salty, there's no need for salt until after the cooking, then leave it up to everyone else.