Recipe: Zucchini and Corn Torta
Zucchini and corn torta is a Mexican egg dish that’s similar to a quiche, but with Mexican flavours. It has layers of goodness and the cotija cheese gives it some bite. Okay, let’s get cracking and bake up.
Ingredients
- 2 large poblano peppers
- a white onion
- 1 tablespoon of butter
- one can of crisp kernel corn
- 2 zucchinis
- 1/2 teaspoon of tex-mex spice
- 1/4 teaspoon of cumin
- 1 1/2 cups of shredded jack cheese
- 6 eggs
- 1/4 cup of crumbled cotija cheese
- salt and pepper to taste
When I was looking for a Mexican brunch item to make last weekend I learned that a torta isn’t just a sandwich, it means small cake. And, in Spain it means an egg dish, which this certainly is! Read what is a torta on the Food Network site, if you want to know more.
Okay, first, set the oven to 325 on bake. Then, cut the onion and peppers into small 1/2 inch pieces. Next, heat 1/2 the butter and cook them over medium heat until soft, about 5 minutes. Remove from the pan and set aside.
Then, in the same pan, add the rest of the butter and empty the drained corn into the pan, along with the thinly slice zucchinis. Season with the tex-mex and cumin spices. Once they’re done, about 5 minutes, set aside to cool, too.
While the veggies are cooling, shred and crumble the cheese and whisk the eggs together in a bowl, adding salt and pepper.
Next, time to layer up. Spread 1/3 of the veggie mixture onto the bottom of a greased large pie dish. Then, sprinkled 1/2 the jack cheese. Repeat a second layer of veggies and top with the remaining jack cheese. Top with the final layer of veggies.
Then, gently pour the seasoned whisked eggs into the dish. Crumbled the cotija cheese overtop and cook for 28-35 minutes, until the dish puffs and starts to brown.
Doesn’t this just look so good? It’s delicious with cilantro-lime crema, or the tomatillo salsa we often have in our fridge. Top with some avocado slices and eat up.
This torta is delicious warm or cold and keeps in the fridge for 3-4 days.
Well, thanks so much for stopping by! I hope you enjoy the zucchini and corn torta – next time I’ll try black beans and perhaps potatoes! Delicious.
Bye for now!
Zucchini and Corn Torta
Ingredients
- 1 large poblano peppers
- a white onion
- 1 tablespoon of butter
- one can of crisp kernel corn
- 2 zucchinis
- 1/2 teaspoon of tex-mex spice
- 1/4 teaspoon of cumin
- 1 1/2 cups of shredded jack cheese
- 6 eggs
- 1/4 cup of crumbled cotija cheese
- salt and pepper to taste
Instructions
- Okay, first, set the oven to 325 on bake. Then, cut the onion and peppers into small 1/2 inch pieces. Next, heat 1/2 the butter and cook them over medium heat until soft, about 5 minutes. Remove from the pan and set aside.
- Then, in the same pan, add the rest of the butter and empty the drained corn into the pan, along with the thinly slice zucchinis. Season with the tex-mex and cumin spices. Once they're done, about 5 minutes, set aside to cool, too.
- While the veggies are cooling, shred and crumble the cheese and whisk the eggs together in a bowl, adding salt and pepper.
- Next, time to layer up. Spread 1/3 of the veggie mixture onto the bottom of a greased large pie dish. Then, sprinkled 1/2 the jack cheese. Repeat a second layer of veggies and top with the remaining jack cheese. Top with the final layer of veggies.
- Then, gently pour the seasoned whisked eggs into the dish. Crumbled the cotija cheese overtop and cook for 28-35 minutes, until the dish puffs and starts to brown.
