Torta—Spanish for “cake,” “loaf,” or “sandwich”—is also a substantial brunch entrée in which the eggs are baked, often with vegetables. In this version, caramelizing brings out the natural sweetness in the onion and red bell pepper. Serve this torta either hot or at room temperature with sourdough toast and slab bacon.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Heat 1 tablespoon of the butter in an 8-inch ovenproof nonstick skillet over low heat. Add the onion and bell pepper. Sauté, stirring often, for 20 to 30 minutes, or until caramelized. Season with salt and pepper.
Step 2
Preheat the oven to 375°F.
Step 3
Using a whisk or a fork, beat the eggs in a medium bowl until frothy.
Step 4
Add the remaining 2 tablespoons of butter to the pan with the onion and pepper.
Step 5
Pour the eggs over the onion and pepper, tilting the pan gently to evenly distribute the eggs around the onion and pepper.
Step 6
Bake for about 10 minutes, or until the middle is slightly soft and the edges are rising up the edges of the pan. Allow the torta to stand for 10 minutes. Cut into wedges and serve immediately.
