Baked Potato and Zucchini Tortino

I can provide you with a recipe for a delicious Baked Potato and Zucchini Tortino. It is a versatile dish that can be served as a side or as a vegetarian main course. Here are the ingredients and the procedure.

Ingredients

• 4 medium-sized potatoes
• 2 zucchinis
• 100 g of grated cheese (pecorino, parmesan or another of your choice)
• 2 eggs
• 150 ml of cooking cream or milk
• Salt and pepper to taste
• Nutmeg, if you like
• Extra virgin olive oil
• Breadcrumbs
• Butter for greasing the pan

Preparation

1. Preheat the oven to 180 °C.
2. Wash and peel the potatoes, then slice them thinly, perhaps using a mandoline for uniform thickness.
3. Wash the zucchinis as well and slice them thinly.
4. In a bowl, mix the eggs with the cream, salt, pepper and nutmeg. Add half of the grated cheese and mix again to obtain a homogeneous mixture.
5. Grease a baking dish with a little butter and sprinkle the bottom with breadcrumbs.
6. Arrange a layer of potato slices on the bottom of the dish, then a layer of zucchinis and pour some of the egg and cream mixture.
7. Repeat the layers until the ingredients are used up, finishing with a final layer of zucchinis.
8. Sprinkle the surface with the remaining grated cheese and a drizzle of extra virgin olive oil.
9. Cover the dish with a sheet of aluminum foil and bake it for about 30 minutes.
10. Remove the aluminum foil and continue baking for another 10-15 minutes, until the surface of the tortino is golden and crispy.
11. Let it rest for a few minutes before serving.

The potato and zucchini tortino is a comforting dish that pairs well with a simple green salad or as a side to meat or fish.

Trivia

This type of tortino can be enriched with other ingredients, such as cooked ham or pancetta for a non-vegetarian variant, or spices like thyme for an extra aromatic touch. It is also a great way to get children to eat vegetables, since potatoes and zucchinis are sweet and soft, especially when baked with cheese and cream.