Vegetable and Egg Torta
Beautiful layered egg dish. Very versatile. You can use whatever vegetables you happen to have on hand. Perfect for serving a crowd.
Recipe courtesy of Inn at Black Star Farms Bed & Breakfast
|Yield : Serves 8-10|
- 1-1/2 lbs. yukon gold potatoes thin slice and deep fried 5-7 min. and cooled.
- 1 lb. mushrooms sauted
- 1/2-1 lb. asparagus sauted (5 min.)
- 1/2 lb. spinach wilted
- 5 roasted roma tomatoes
- 1/2 lb. thin sliced ham
- 1/2 lb. grated Leelanau Raclette Cheese or swiss variety
- 10-12 eggs whipped with 1/2 C milk and dash of tabasco.
In 9" non stick round pan, sprayed with veg spray, layer starting with potato then a veg then potato. Somewhere in the middle I will add the cheese to one of the layers. Finish with potato on the top and pour in egg mixture. Tap sides a bit to insure complete coverage of egg. Bake in oven at 350 for 45 min. remove and let set for 7-10 min then turn out onto cutting board and slice like cake. We serve it accompanied by a shallot creme fraiche.