potato egg mushroom pepper onion torta

egg, potato, mushroom, pepper, onion, cheese TORTA!

how to morph mushroom fajitas into a potato torta or potato frittata. use the mushroom, pepper, onion mixture leftover from the fajitas to make a delicious anytime meal! serve warm or at room temperature. here’s how:

you’ll need:

leftover mushroom fajitas (see previous post)
8-10 eggs
potatoes, sliced thinly (i used a mandoline)
¼ C cheese - your choice, i used grana padano
2 T sour cream (i was out of half & half)
garlic clove, whole, peeled & smashed
2 T oil
2 T butter

preheat oven to 450℉.

add 2 tablespoons each of oil & butter to a cast iron skillet. add garlic clove to flavor the oil/butter. add potatoes as a thin layer on bottom of skillet. salt & pepper potatoes. cover & cook on med-high for 6 minutes. flip potatoes. cover. let cook for an additional 5 minutes. potatoes should be tender (fully cooked) and beautifully browned.

now, in a large bowl, mix eggs, sour cream (or half & half) salt, pepper & cheese. whisk to incorporate.

put left over mushroom fajitas over potatoes. cover & let heat through, about 1 minutes.

add egg mixture. reduce heat to medium. let eggs set with lid. about 3 minutes.

place skillet into oven for about 8 minutes. watch carefully. cook until just set. do not over cook. if in doubt if the torta is set, open oven and shake. again, do not over cook & do not brown top.

let cool about 20 minutes on stove top. flip torta out on a plate. cut like a pie and serve. YUM.

pre flipped torta

note: a torta is a thick egg and potato cake baked gently in the oven, a spanish omelet of sorts. eat it warm, room temp or cold as a sandwich filling.