Wednesday, July 17, 2019

Brunch Torta with Sweet Potato Crust


Recipe Courtesy of:

"My friend Bobbie made this for a Christmas brunch.  I loved it!  All that delicious escarole and sweet potato crust is wonderful...mmmm.  Give me a decaf and this and call it a day.  If you have overnight guests this holiday season...let them wake up to this lovely dish." - Kathy,


1 large sweet potato - recipe calls for 1 pound - so unless you have a scale, one larger 6-7 inch sweet potato is a pound
1 small onion
2 1/2 Tbs. flour
freshly ground pepper to taste and olive oil for brushing

1 Tbs. olive oil
1 onion finely chopped
2 cloves garlic, minced
4 cups escarole, chopped in 1 inch pieces
1 Tbs. balsamic vinegar
6 eggs, lightly beaten
1/2 cup parmesan cheese, grated
1 cup provolone cheese, grated
2 tsp. dried oregano
1 cup milk
salt and pepper to taste

Pre-heat oven to 400
Shred the sweet potato.  In a colander combine potatoes, onion and salt.  Allow to drain for 15 minutes, then squeeze out excess liquid.  Transfer to a medium bowl and add the flour.  Press the mixture into a 10 inch pie pan.  Push half way up the sides to form a crust. Make sure potatoes aren't too thick.  Brush with olive oil.  Bake for 25 minutes until golden. 

In a skillet over medium heat, heat the olive oil and add the onions and garlic.  Cook for 1 minute.  Add the escarole and cook until wilted.  Add the vinegar and cook 2-4 minutes longer.  Transfer this mixture to the colandaer and press out the liquid.  Allow to cool.

In a bowl, beat the eggs until well blended.  In a smaller bowl, combine the cheeses.  Add one cup of the cheeses, milk, and oregano to the eggs. Add the escarole mixture, salt and pepper to the eggs. Pour into the prepared crust and top with remaining cheeses.

Reduce oven to 375 and bake the torta for 45 minutes or until the center is set and the top is lightly brown.  Allow to sit for 10 minutes before slicing into wedges.  Serves 4-6.
Copyright 2012 by Wayne Bailey Produce Company