Rachel Roddy's tortino alla fiorentina with potatoes, aubergine, and herbs offers a substantial, velvety dish that can carry you through into the summer months. This recipe, a variation inspired by Anna Gosetti Della Salda from the Tuscany chapter of Le Ricette Regionali Italiane, combines layered vegetables with a frittata-like texture, creating a comforting bake that feels both rustic and refined.
The Essence of Tortino alla Fiorentina
This dish is a cross between a layered vegetable bake and a frittata, with a touch of baked eggs, though it does not puff up. The addition of potatoes to the traditional aubergine base makes it more substantial and enhances the flavor profile, resulting in a better-tasting meal. The kitchen aroma during preparation is simply gorgeous, transforming even the dreariest of days into a culinary delight.
Key Ingredients and Substitutions
For this recipe, you will need four potatoes, each about the size of a kiwi, one medium aubergine, eggs, whole milk, grated cheese, parsley, and dried marjoram or oregano. However, flexibility is a hallmark of this dish. Instead of aubergine, you could use artichoke hearts, courgettes, or cardoon. For a meaty twist, consider adding crumbled sausage or diced pancetta.
Cooking Techniques for Optimal Flavor
A fundamental stage in this recipe is the initial cooking of the vegetables. Fry the potato slices until they are tender and golden, then cover the pan to allow them to fry-steam. Similarly, fry the aubergine slices in batches, pressing gently to eliminate liquid and ensure even cooking. Sprinkling the just-cooked slices with a little salt ensures the dish is seasoned throughout.
The egg and milk mixture is seasoned with cheese, but it is crucial to check for salt as well. Use whatever cheese you have on hand to personalize the flavor.
Equipment Recommendations
Most suitable for this recipe is a 24cm deep-sided, nonstick frying pan with a lid that can also go in the oven. Alternatively, a cast-iron pan with similar proportions works well. Remember to use a thick cloth when handling the hot pan. If you do not have an oven-safe pan, use a frying pan for the initial stages and transfer to a round Pyrex dish or baking tin lined with greaseproof paper or buttered and dusted with fine breadcrumbs to prevent sticking.
Serving and Storage Tips
Allow the tortino to rest for about 10 minutes before inverting it onto a plate, or serve it in thick wedges straight from the pan. It holds up well at room temperature and is excellent tepid. If refrigerated, bring it to room temperature before serving to avoid a cold edge. Pair with a fresh salad and a blob of chutney, such as mango, or enjoy it squashed between split focaccia or a crusty bun.
Recipe: Potato, Aubergine, and Herb Tortino alla Fiorentina
Serves 4
- 4 potatoes (each the size of a kiwi)
- 1 medium aubergine, trimmed
- Salt and black pepper
- Olive oil
- 6 eggs
- 4 tbsp whole milk
- 2 tbsp grated cheese (whatever you have)
- 2 heaped tbsp minced parsley
- 1 tsp dried marjoram or oregano
Peel the potatoes and cut into 5mm-thick slices, then pat dry with kitchen towel. Cut the aubergine into 5mm slices, pat dry, and sprinkle with salt. In a 24cm deep-sided, nonstick frying pan, add the potato slices with three tablespoons of olive oil and a pinch of salt. Cook over medium heat until sizzling, then cover and reduce to low for 15 minutes until tender and golden. Remove and keep warm.
In the same pan, warm more olive oil and fry the aubergine slices in batches, pressing gently to cook through and achieve a light golden color. In a bowl, lightly beat the eggs, milk, cheese, and herbs, seasoning to taste. Layer the potatoes and aubergine in the pan, then pour the egg mixture over the top. Bake at 180C (160C fan) for 15-20 minutes until cooked through. For a golden top, finish under the grill for two minutes.
