Escarole Torta with Sweet Potato Hash Brown Crust

Name: Escarole Torta with Sweet Potato Hash Brown Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds sweet potatoes, peeled and coarsely grated; 1 medium yellow onion, grated; Salt; 2 1/2 tablespoons all-purpose flour; Freshly ground pepper; Freshly grated nutmeg; 1 tablespoon olive oil, plus more for brushing; 1 medium red onion, coarsely chopped; 2 garlic cloves, minced; 4 cups chopped escarole; 6 large eggs, beaten; 1 1/2 cups grated provolone cheese (6 ounces); 1 cup milk; 1 1/2 tablespoons chopped oregano

Servings: persons

1 1/2 pounds sweet potatoes, peeled and coarsely grated
1 medium yellow onion, grated
Salt
2 1/2 tablespoons all-purpose flour
Freshly ground pepper
Freshly grated nutmeg
1 tablespoon olive oil, plus more for brushing
1 medium red onion, coarsely chopped
2 garlic cloves, minced
4 cups chopped escarole
6 large eggs, beaten
1 1/2 cups grated provolone cheese (6 ounces)
1 cup milk
1 1/2 tablespoons chopped oregano

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

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 pounds sweet potatoes, peeled and coarsely grated, 1 medium yellow onion, grated, Salt, 2 1/2 tablespoons all-purpose flour, and more.

Yes, Escarole Torta with Sweet Potato Hash Brown Crust falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!