This torta is inspired by an award-winning one made by Laurie Figone of Petaluma, Calif. And her Pinhead Torta is a spin on a rice and egg torta, a sort of frittata made with eggs, rice, oregano and Parmesan. She substituted steel-cut oats for the rice, soaking and cooking the oats in mushroom broth, which contributed great flavor. She also added shredded zucchini, soaked portobello mushrooms and sun-dried tomatoes. This recipe is slightly different. Three tablespoons of extra virgin olive oil are a substitute for Ms. Figone's 6 tablespoons of butter, and fresh garlic for garlic salt. There's also a choice between dried portobello mushrooms and dried porcinis. Serve the torta with a simple tomato sauce.
Provided by Martha Rose Shulman
Categories appetizer, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Place the dried mushrooms in a bowl and pour on the boiling water. Let sit for 15 to 20 minutes, until the mushrooms are soft.
- Place the steel-cut oats in a bowl. Add salt to taste. Line a strainer with cheesecloth and place over the bowl. Drain the mushrooms, pouring their soaking liquid through the strainer, and then squeeze liquid out of the mushrooms while holding them over the strainer. The oatmeal should be submerged in the soaking liquid (add a little water if it is not). Leave the oatmeal to soak for 20 minutes while you prepare your other ingredients.
- Rinse the mushrooms of any sand. Drain them, then squeeze dry and chop medium-fine. Set aside.
- Heat 1 tablespoon of the olive oil in a wide saucepan over medium-high heat and add the soaked steel-cut oats, along with any liquid remaining in the bowl. Stir constantly until all of the liquid has evaporated and the oats are cooked al dente, about 3 minutes. Remove from the heat.
- Heat another tablespoon of the olive oil over medium heat in a heavy 10- or 11-inch nonstick skillet. Add the onion and a pinch of salt. Cook, stirring often, until onion is tender and translucent, about 5 minutes. Add the garlic, zucchini, mushrooms and sun-dried tomatoes and cook, stirring, for another minute, until the zucchini begins to soften. Add the steel-cut oats, stir together until everything is well combined, and remove from the heat.
- In a large bowl, beat the eggs and season to taste with salt and pepper. Add the oregano or marjoram and 3/4 cup of the Parmesan. Stir in the oat mixture and mix well. Clean the pan and wipe dry.
- Return the skillet to medium-high heat and add the remaining tablespoon of olive oil. When the oil is hot, pour in the egg mixture, scraping every last bit out of the bowl with a rubber spatula. Cover the pan tightly and turn the heat to medium. Cook for 10 to 15 minutes, until the eggs are set (insert a knife in the middle; it should come out clean). Remove the lid and remove from the heat. Let sit for a few minutes in the pan, then invert onto a serving plate. Top with the remaining Parmesan. Allow to cool for 10 to 15 minutes and cut in wedges. Serve with a simple marinara sauce.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 13 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 365 milligrams, Sugar 3 grams, TransFat 0 grams
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Dave Herrera
[email protected]I love that this recipe is so versatile. You can use any type of vegetables you like.
Muhammad Rahman
[email protected]This torta is a delicious and easy way to get your daily dose of vegetables. It's also a great way to use up leftover vegetables.
James Schmid
[email protected]I've made this torta several times and it's always a hit. It's a great recipe to have in your back pocket for when you need a quick and easy meal.
Billy Dennett
[email protected]This torta is a great way to sneak vegetables into your diet. It's also a great way to get your kids to eat their vegetables.
Kyngxley Anyikwa
[email protected]I'm not a big fan of vegetables, but I really enjoyed this torta. It was very flavorful and satisfying.
Yarelis Peña Zúñiga
[email protected]This torta is a delicious and healthy alternative to traditional meat-based tortas. It's perfect for vegetarians and vegans.
H S_wrirtes7
[email protected]I made this torta for my kids and they loved it! It's a great way to get them to eat their vegetables.
Joey Elswick
[email protected]This torta is a great way to use up leftover vegetables. It's also a great dish to take to potlucks or parties.
Saim Imran
[email protected]I love this recipe! It's so versatile. I've made it with different vegetables and it's always delicious.
Briana Mittelstedt
[email protected]Overall, I thought this vegetable torta was a good recipe. It was easy to make and the results were delicious. I would definitely recommend it to others.
Victor Mmanga junior
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler recipes in the future.
Saad Sheraz
[email protected]I found that the torta was a bit bland. I added some extra herbs and spices to give it more flavor.
Bhavika Ben
[email protected]This torta was a little too oily for my taste. I think I'll try it again with less olive oil.
Lipi Akter
[email protected]I'm not a vegetarian, but I really enjoyed this vegetable torta. It was packed with flavor and very satisfying.
Xycvap
[email protected]I made this torta for a party and everyone loved it. It was the perfect finger food.
Cxnntrals
[email protected]This was my first time making a torta and it turned out great! The instructions were easy to follow and the torta was delicious.
Erika Martinez
[email protected]I love that this recipe uses fresh vegetables. It's a great way to get your daily dose of veggies.
Angela Connor
[email protected]This vegetable torta was a hit with my family! The flavors were amazing and the crust was perfectly crispy. I will definitely be making this again.