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1
Preheat the oven to 400.
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2
In a colander set in the sink, combine the sweet potatoes, yellow onion and 3/4 teaspoon of salt.
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3
Let drain for 15 minutes, then squeeze out the excess liquid.
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4
Transfer the mixture to a bowl.
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5
Add the flour and a pinch each of pepper and nutmeg; toss well.
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6
Press the mixture into a generously oiled 10-inch pie plate, pushing it up the side and onto the rim to form a crust; brush lightly with oil.
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7
Bake the crust for about 25 minutes, or until slightly crisp; cover the rim with foil if it browns too quickly.
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8
Meanwhile, in a medium skillet, heat 1 tablespoon of the olive oil.
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9
Add the red onion and garlic and cook over moderate heat until softened but not browned, about 3 minutes.
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10
Add the escarole and cook, stirring occasionally, until wilted, about 3 minutes.
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11
Transfer the escarole to a colander set in the sink and press out as much liquid as possible; let cool slightly.
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12
In a medium bowl, beat the eggs with 1 cup of the provolone cheese and the milk and oregano.
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13
Add the wilted escarole and season with salt and pepper.
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14
Pour the mixture into the sweet potato crust and sprinkle the remaining cheese on top.
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15
Reduce the oven temperature to 375.
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16
Bake the torta for about 45 minutes, or until the center is set; cover it loosely with foil if it browns too quickly.
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17
Let stand for 5 minutes before serving.
