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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
Yield : Serves 8-10
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Ingredients
Ingredients
  • 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.

Preparation
Preparation
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.