Torta di Spaghetti

Torta di Spaghetti is meant to make good use of "leftover" pasta but there's never such a thing in my house.  However, there's nothing wrong in cooking spaghetti specifically for this dish.

Ingredients
serves 4
6 eggs
50g vegetarian Italian hard cheese, grated
2 tbsp sage (or fresh rosemary or thyme), finely chopped
750g leftover cooked spaghetti with sauce (approx 250g dried pasta with 400g tomato sauce)
150g mozzarella, drained, broken into pieces
Salt and black pepper
4 tbsp olive oil, for frying

Method

Break the eggs into a bowl and add the grated hard cheese. Beat together and season with salt and papper. Next add the chopped fresh herbs and the leftover spaghetti.

Heat 2 tbsp of oil in a large frying pan to a high heat. Add half of the spaghetti mixture and reduce the temperature. Spread the mix out evenly then add the pieces of mozzarella.

Pour the remaining spaghetti mix over the top, again spread it out evenly.

Cook for 4 - 5 minutes until the base is cooked. When you're confident that the torta will hold together cover the frying pan with a plate and flip over.

Add another 2 tbsp of oil to the frying pan, turn up the heat before sliding the spaghetti back into the pan.  Then reduce the heat back down again.

Cook for a further 4 - 5 minutes.

Serve warm.