Escarole Torta with Sweet Potato Hash Brown Crust

Name: Escarole Torta with Sweet Potato Hash Brown Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 6 larges eggs, beaten; 946 milliliters chopped escarole; 3 Tbsps all-purpose flour; 2 garlic cloves, minced; 237 milliliters milk; 4 servings Freshly grated nutmeg; 1 Tbsp olive oil, plus more for brushing; 2 Tbsps chopped oregano; 4 servings Freshly ground pepper; 170 grams 1/2 cups grated provolone cheese; 1 medium red onion, coarsely chopped; 4 servings Salt; 680 grams sweet potatoes, peeled and coarsely grated; 1 medium yellow onion, grated

You can never have too many main course recipes, so give Escarole Torta with Sweet Potato Hash Brown Crust a try. One serving contains 524 calories, 26g of protein, and 24g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a vegetarian diet. A mixture of sweet potatoes, escarole, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert.

Instructions

Preheat the oven to 40

Equipment you will use

Oven

In a colander set in the sink, combine the sweet potatoes, yellow onion and 3/4 teaspoon of salt.

Ingredients you will need

Sweet Potato

Yellow Onion

Salt

Equipment you will use

Colander

Let drain for 15 minutes, then squeeze out the excess liquid.

Transfer the mixture to a bowl.

Equipment you will use

Bowl

Add the flour and a pinch each of pepper and nutmeg; toss well. Press the mixture into a generously oiled 10-inch pie plate, pushing it up the side and onto the rim to form a crust; brush lightly with oil.

Ingredients you will need

Nutmeg