Directions:
- Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain. Toss with the sun-dried tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on.
- In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat.
- Preheat the broiler. Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature.
- Invert the torta onto a platter. Cut into wedges and serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 364.31 Kcal (1525 kJ) | ||
| Calories from fat | 165.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.37g | 28% | |
|---|---|---|---|
| Cholesterol | 159.23mg | 53% | |
| Sodium | 978.79mg | 41% | |
| Potassium | 303.62mg | 6% | |
| Total Carbs | 31.89g | 11% | |
| Sugars | 1.6g | 6% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 18.81g | 38% | |
| Vitamin C | 9.4mg | 16% | |
| Iron | 2.2mg | 12% | |
| Calcium | 262.1mg | 26% | |
| Amount Per 100 g | |||
| Calories | 314.35 Kcal (1316 kJ) | ||
| Calories from fat | 142.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.85g | 28% | |
|---|---|---|---|
| Cholesterol | 137.39mg | 53% | |
| Sodium | 844.57mg | 41% | |
| Potassium | 261.98mg | 6% | |
| Total Carbs | 27.52g | 11% | |
| Sugars | 1.38g | 6% | |
| Dietary Fiber | 1.5g | 7% | |
| Protein | 16.23g | 38% | |
| Vitamin C | 8.1mg | 16% | |
| Iron | 1.9mg | 12% | |
| Calcium | 226.2mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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