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1
If using dried pasta, bring a large pot of salted water to a boil.
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2
Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
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3
Drain.
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4
In a large bowl, toss the spaghetti with the sun-dried tomatoes, then set aside to cool.
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5
In a medium bowl, whisk the eggs, Parmesan cheese, fontina cheese, 1 1/2 teaspoons of salt, and the pepper to blend.
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6
Add the egg mixture to the cooled spaghetti mixture, and toss to coat.
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7
Preheat the broiler.
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8
In a 9 1/2-inch-diameter ovenproof nonstick skillet, melt the butter and oil over medium heat.
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9
Transfer the spaghetti mixture to the skillet, pressing to form an even layer.
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10
Cook until the bottom is golden brown, about 3 minutes.
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11
Transfer the skillet to the oven and broil until the top is golden brown, about 5 minutes.
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12
Let the torta cool in the skillet to room temperature, then invert it onto a platter.
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13
Cut the torta into wedges and serve at room temperature.
