In Mexico, a torta is a sandwich. In many parts of Spain, it refers to a flatbread of some kind. These are similar enough as to not add to the confusion, but then the Germans and French had to confuse things by having their very similar sounding torte and tarte as meaning cake. The Italians, then, confused us all by using torta to mean a meat and cheese pie (like a calzone perhaps) or a quiche. Ah, those crazy Europeans.
Why, you may be wondering, am I talking about torta when the recipe has nothing to do with one? That’s a good question. My inspiration for this recipe was inside Cooking Light. It really bothered that they did not choose to correctly label their recipe as a frittata and instead chose to call this a torta “without the crust”. I just believe if you are going to be a cooking reference for millions of readers, you are better off giving them the vocabulary to talk about these things as well.
This recipe utilizes no crust, so it really should not be called a torta. It’s a frittata. This is a quick and easy idea for breakfast or brunch. I prefer to cook a frittata in a cast iron skillet, but if you don’t have one, a regular skillet will do as well.
- 1 1/2 lbs red bliss potatoes
- 1 c egg substitute (Substitute: 1c fresh eggs, scrambled)
- 1 tbsp fresh chives (Substitute: green onions)
- salt and pepper
1. Slice the potatoes thin and put in a pot of cold water and 1 tbsp salt. Bring to a boil and then cook for an additional 6 minutes. Drain the potatoes for several minutes.
2. Heat 2 tbsp olive oil in a 10″ skillet (cast iron preferred). When smoking hot, place the potatoes in an even layer. Cook until the potatoes brown. Flip and repeat on the other side.
Note: The second picture is a good example of when turning is done too early. Most of my potatoes never got a chance to crisp up. There is nothing wrong with this, but a crispy potato adds more texture to the dish.
3. In a separate bowl, whisk the egg and chives together. Season with salt and pepper to taste. Pour over the potatoes and cover the pan with a tight lid. Turn the heat down to low.
4. Cook for 10 -15 minutes until the bottom has browned and the eggs on top have set and begun to brown
Note: I was having a really hard time with my timing on this one. I pulled the frittata off too early. This is a good example of eggs being just set, but the good eats come if you cook it past this point to crisp up the egg and provide some additional texture.
5. Serve torta hot with romesco sauce.