Simple Zucchini Potato Torta
I got hit hard with the flu this year – in mid May, of all times. The doctors explained to me that all of that masking during the COVID Omicron surge largely prevented the flu virus from taking hold, but when spring hit and the masks came off, those little bugs went crazy. It was miserable, and very unlike me not to cook for ten days, and even more unlike me not to want to eat at all. When I finally turned the corner, for some reason this is what I was craving.It’s simple food, easily prepared for 1 or 2 or more by just adjusting the ingredients. The only thing I forgot in my compromised state was to put parchment paper on the bottom of the casserole dish making it nearly impossible to extract the dish in one piece. I had half of this for lunch one day, the other half for breakfast the next day, and by the third day, I was back and ready to cook and eat like my old self – for which I am very grateful!
- 2 large eggs, beaten
- ¼ cup grated Parmigiano Reggiano cheese, plus a bit more for the top
- Salt and pepper
- 1 small zucchini, very thinly sliced
- 1 small potato (the same size as the zucchini), very thinly sliced
- Stir the eggs and cheese together and season lightly with salt and pepper. Add the zucchini and potato slices and toss to coat with the egg mixture, making sure to separate any slices stuck together and coat every piece with some egg.
- Spray a small casserole dish with cooking spray, the line the bottom with parchment paper and spray the paper. Pour the mixture into the dish and press into an even, flat layer. (I pulled a few zucchini pieces to the top and arranged them in a nice pattern for a pretty presentation, but this is not necessary.) Sprinkle a bit more cheese on top and bake at 375 degrees for 45 minutes.
- To plate, slide knife around the edge to loosen the torta the slide it onto a plate, removing the parchment paper from below.