SPINACH AND POTATO TORTA

 Sometime ago, there was a series of television adverts for eggs where they show a nearly empty fridge with just a carton of eggs and one other ingredient such as a sausage or an onion inside. In one of them, a young girl was in such a situation with her Dad, who was a clueless cook. So she then decides to cook the last remnants of food in the fridge and whipped up an omelette (of course). The Dad said, as a form of thanks, "You are like your Mum. You can make something out of nothing."  

Although our fridge never reaches such a desperate state, I always try to make use of all the odds and ends in the fridge before I embark on another supermarket expedition. Some cooked beef, spinach and a potato were put into good use as ingredients for torta (tortilla in Spanish, fritata in Italian). I like to dip it in an Oriental dip of soy sauce, vinegar and chilli but it goes well with catsup, too.

Ingredients:


1 cup spinach
2 tsps. salt
1 potato, diced
cooking oil
cloves garlic
about 1/4 c. cooked meat (optional)
4 eggs


Method:


Mash the spinach with the salt until it goes limp and the juices are extracted. Squeeze out as much of the water as you can using a clean kitchen cloth or potato ricer. Set aside. 


Cook the potatoes on full power in the microwave for 2 minutes. Set aside. 

Saute the garlic in two tbsps. of cooking oil for 1 minute. Add the potatoes and fry until it begins to colour. Turn the heat off and transfer to a mixing bowl. 

Add the eggs, meat (I used beef) the spinach and mix well. 


Heat up a non-stick pan and add 3 tbsps. of oil. 

Tip all the contents of the bowl into the pan and cook on medium heat until the bottom is well browned. 

Carefully turn it over and cook the other side until browned. You can invert this on a plate and then slide it back into the pan, uncooked side down. You can add a little bit more oil at this stage if the pan is too dry. 


Let rest for a few minutes before slicing into squares or wedges. 

Ingredients for the dip:

1 tbsp. light soy sauce

2 tbsps. rice vinegar

1 tbsp. brown sugar

1" x 1" piece of ginger, cut into shreds

1 tsp. chilli shreds

1/2 tsp. sesame oil

Mix all of the ingredients for the dip and serve with the torta.

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