Zucchini Torte

Bill's sister Terri gave us a great Mexican cookbook a few years back for Christmas. Everything we've tried from it has turned out delicious. This was the first time we tried zucchini torte, which you see here leftover and remade as a sandwich filling a la the tortilla espanola sandwiches we had in Spain. It was great like this, right out of the oven, or reheated. We doubled the cayenne to add a little extra heat. The modified recipe is as follows.

1 lb zucchini, sliced
1/4 c veggie oil
1 small onion, sliced
3 jalapenos, seeded and sliced
3 eggs
1/2 c flour
3/4 tsp baking powder
1 c jack or cheddar cheese
1 tsp cayenne
1 tbsp butter
salt


Cook the zucchini in the oil until soft and starting to brown. Set aside. Saute onions and jalapenos until soft and golden. Beat eggs and add remaining ingredients except butter. Mix well, then stir in zucchini, onions, and jalapenos. Grease a 9 inch pan with the butter (we used a glass pie dish), pour in the mixture and bake at 350F for 30 min until risen, firm to the touch, and golden.

Next time we're going to have it with refried beans and a tomato salad.