Vegetable Torta Recipe (2024)

Ingredients

Yield:8 servings

• 1ounce (about 1 cup) dried portobello mushrooms or ½ ounce dried porcinis
• 1½cups boiling water
• 1½cups quick-cooking steel-cut oats
• Salt to taste
• 3tablespoons extra virgin olive oil
• 1cup diced onion
• 1cup coarsely shredded zucchini
• 1 to 2garlic cloves (to taste), minced
• ½cup diced sun-dried tomatoes (packed in olive oil, drained)
• ¼ to ½cup chopped fresh oregano, to taste, or ¼ cup fresh marjoram
• 6eggs, at room temperature
• Freshly ground pepper
• 4ounces Parmesan, grated (1 cup)
• Fresh Tomato Sauce

Preparation

1. Step

   1

   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.

2. Step

   2

   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.

3. Step

   3

   Rinse the mushrooms of any sand. Drain them, then squeeze dry and chop medium-fine. Set aside.

4. Step

   4

   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.

5. Step

   5

   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.

6. Step

   6

   In a large bowl, beat the eggs and season to taste with salt and pepper. Add the oregano or marjoram and ¾ cup of the Parmesan. Stir in the oat mixture and mix well. Clean the pan and wipe dry.

7. Step

   7

   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.

Tip

• Advance preparation: This can be made a day ahead and reheated, or served at room temperature.