Cooked partly on the stovetop and partly in the oven, this kale torta with salami and cheese is a meal by itself. It has everything — meat, vegetables and dairy — if you’re on keto diet.
No, we’re not on keto diet. It’s just that there was a bunch of kale in the fridge that Speedy bought and, in the whirl of the holidays, we almost forgot that it was there. Kale is so rare in this part of suburbia that no recipe for the vegetable instantly popped in my head. I did manage to find inspiration though and this torta was the result.
Why cook it on the stovetop AND in the oven?
To brown the top and give the torta better texture and color. It has plenty of cheese and, as the cheese melted and browned in the oven, a light crust formed and that gave the torta a light crispiness that was truly delightful.
If you don’t have an oven, you can flip the torta when the eggs are partially set. Just slide the half-cooked torta on a plate, cover with a second plate, invert then slide back into the frying pan.
That’s what I do on days when I’m too impatient to wait for the oven to preheat especially when we were still using a gas oven. But it was Alex who cooked this dish, we have a new oven that preheats faster, and Alex has more patience than I have. Hence, the torta finished cooking in the oven.
For ingredient substitutions, read on and you’ll find them in the notes at the end of the recipe.
- Preheat the oven (top heat only) to 400F.
- In a large bowl, whisk together the eggs, half of the Parmesan and all of the Cheddar with a generous pinch of salt and a regular pinch of pepper. Set aside.
- In a frying pan that can go into the oven (no plastic parts!), heat the olive oil.
- Saute the onion until softened.
- Add the salami and garlic, and continue sauteeing until the reddish oil of the salami has mixed into the onion and garlic bits.
- Throw in the kale, sprinkle in a bit of salt and pepper (how much depends on how salty and spicy your salami is) and cook, stirring occasionally, until the mixture is quite dry.
- Pour in the egg and cheese mixture and stir well.
- Allow the eggs to partially cook (edges firm but center still jiggly).
- Sprinkle the remaining Parmesan on top of the torta and transfer to the preheated oven.
- Let the torta finish cooking in the oven until the top is lightly browned and crisp, about 15 minutes.
- Take the torta out of the oven, slice into wedges and serve while hot.
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