Rachel Roddys recipe for potato, aubergine and herb tortino alla fiorentina

Published: Thursday, March 26, 2026 at 6:00 am

A Tuscan-Inspired Vegetable Bake: A Culinary Delight

A new recipe offers a comforting and flavorful dish inspired by Tuscan cuisine. This recipe, a variation of a traditional dish, combines potatoes, aubergine, and herbs in a layered bake, reminiscent of a frittata.

The core of the recipe involves preparing the vegetables. Potatoes are sliced, fried, and then steamed until tender. Aubergine slices are fried separately until lightly golden. Both are seasoned with salt to enhance the flavors.

The dish is assembled by layering the cooked potatoes and aubergine in a pan, then pouring a mixture of eggs, milk, cheese, and herbs over the top. The bake is then cooked in the oven until set.

The recipe suggests using a deep-sided, nonstick frying pan that can also go in the oven, or alternatively, a frying pan for the initial cooking stage followed by a baking dish. The finished dish can be served warm, tepid, or at room temperature. It is recommended to let the dish rest for about 10 minutes before serving. It can be enjoyed with a side of salad and chutney, or served between focaccia or a crusty bun.

BNN's Perspective: This recipe offers a creative and accessible way to enjoy a classic Italian dish. The focus on fresh ingredients and simple techniques makes it appealing for home cooks of all skill levels. The flexibility in ingredient substitutions allows for personalization, making it a versatile addition to any meal plan.

Keywords: potato, aubergine, herb, tortino, fiorentina, recipe, Tuscan, vegetable bake, frittata, Italian cuisine, cooking, baking, egg, cheese, herbs, frying, oven, vegetarian, easy recipe

Full Story