Summer Squash Torta

Servings: six

Ingredients

2 lbs summer/yellow squash, thinly sliced
2 tablespoons unsalted butter
2 poblano peppers, roasted
½ onion, diced
1 clove garlic, minced
4 large eggs, beaten
½ teaspoon oregano
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
¼ teaspoon chili powder
6 ounces manchego cheese, grated

Directions

Preheat oven to 350.

To roast peppers; hold over a gas flame for 2-3 minutes until the skin is blistering.  Place in a glass bowl covered with plastic wrap.  Allow to rest for 10 minutes.  Peel skin and dice.  Peppers can also be grilled over high heat or cooked under a broiler.

Melt butter in a large non-stick skillet over medium heat.  Add the onion and roasted peppers and sauté until soft, about 8-10 minutes.  Add garlic and sauté for 1 minute.  Set aside.

Beat the eggs until just combined.  Add the oregano, salt pepper and chili powder.

Butter a large gratin (shallow) dish.  Layer 1/3 of the squash slices on the bottom of the pan.  Top with ½ of the onion/pepper mixture and 1/3 of the cheese.  Add another layer of squash, the remaining onion/pepper mixture and 1/3 of the cheese.  Top with the remaining squash and cheese.  Gently pour the egg mixture on top.  Bake for 35-40 minutes.

Note

This dish can be made in advance and refrigerated.  Reheat in a 350 degree oven for 20 minutes.