Italian Torta

Italian Torta

A flexible, rustic egg bake that turns whatever's in the fridge into something worth serving.

Prep15 min

Cook30–50 min

TotalAbout 1 hour

Yield8–10 servings

CourseBreakfast, Lunch, Dinner, or Snack

Pan9×13 inch

Ingredients

• 8 eggs
• ½ cup grated Parmesan
• 1–1½ cups starch — leftover sliced or diced potatoes, fried potatoes, or cooked rice (your pick)
• 2 cups raw vegetables, sautéed — squash, spinach, mushrooms, bell peppers, whatever's in the fridge
• 1 onion, diced and sautéed
• 1–2 cloves garlic, minced
• A handful of fresh herbs — basil, parsley, thyme, oregano (mix it up)
• Olive oil, for greasing the pan
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F. Grease a 9×13 pan generously with olive oil.
2. Sauté the onion in a little olive oil until soft and translucent. Add the garlic for the last minute. Set aside to cool slightly.
3. Sauté the 2 cups of vegetables in olive oil until tender and any moisture has cooked off. This step matters — raw vegetables will weep into the torta and make it soggy.
4. In a large bowl, whisk the eggs with the Parmesan, salt, pepper, and chopped fresh herbs.
5. Stir in the starch (potatoes or rice), the sautéed onion and garlic, and the vegetables. Taste a bit of the mixture — adjust salt if needed.
6. Pour into the greased pan and spread evenly.
7. Bake at 350°F for 30–50 minutes, until the top is set, lightly golden, and a knife inserted in the center comes out clean. Timing depends on how wet your fillings are.
8. Let rest 5–10 minutes before cutting into squares.

Serving: Great warm out of the oven, just as good cold the next day. Cut into small squares for appetizers, larger pieces for breakfast or a quick lunch.

Variations: This is a use-what-you-have recipe — nearly any leftover starch and vegetable combo works. Add crumbled sausage, diced ham, or cooked bacon for a heartier version. Swap Parmesan for feta, goat cheese, or a sharp cheddar.

Storage: Keeps 4–5 days covered in the fridge. Reheats well, but honestly it's nearly as good cold straight from the pan.