Spinach & Potato Torta

By garciamoss

Ingredients

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

Details

Adapted from adorasbox.net

Preparation

Step 1

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.

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