Fish and mushroom torta
Leftover fish, small pieces of vegetables, a few mushrooms and eggs are all you need to cook a delicious dish that can be enjoyed for breakfast, lunch or dinner. You can even pack the torta for a picnic.
Ingredients
- cooking oil
- 1 small onion peeled and chopped
- 4 cloves garlic peeled and chopped
- 1 medium carrot peeled and chopped
- 3 to 4 shiitake chopped
- salt
- pepper
- ¼ cup corn kernels canned is fine
- ¼ cup sweet peas thawed if frozen
- 1 cup flaked cooked fish
- 2 large eggs
Instructions
- Heat two tablespoons of cooking oil in a frying pan.
- Saute the onion, garlic, carrot and shiitake with a half a teaspoon of salt and a quarter teaspoon of pepper.
- Add the corn and peas. Sprinkle in another teaspoon of salt and quarter teaspoon of pepper. Cook, stirring, until heated through.
- Transfer the sauteed vegetables and mushrooms into a mixing bowl, add the flaked fish and stir to blend.
- Crack the eggs into the bowl and stir a few times to moisten the fish, mushrooms and vegetables.
- In a small frying pan, heat enough cooking oil to reach a depth of at least a quarter inch.
- Arrange the egg ring at the center of the pan.
- Fill the egg ring with the fish, mushroom, vegetable and egg mixture.
- Cook the torta for about two minutes before carefully removing the egg ring. Cook for half a minute to allow the oil the touch the sides of the torta.
- Using a spatula, carefully flip the torta over and cook the top side for another minute or so.
- Repeat until all the fish, mushroom, vegetable and egg mixture has been used up.