Potato and Black Bean Torta

I made matzo ball soup again this week, and then tonight I adapted this recipe from my lovely friend Chava's blog, a blog that I just cannot praise enough. I honestly feel as though Chava teaches me to cook from 600 miles away. She features the most gorgeous meals all the time on her blog, and sometimes, like tonight, I feel that I must make these dishes riiiight away! So here is Chava's torta, which I've adapted just a bit to add more veggie protein and make do with what is in our fridge;)

Potato and Black Bean Torta

1 cup diced cooked potatoes

1 medium yellow onion, chopped

1 red bell pepper, diced
4 cloves garlic, minced

2.5 oz olives, sliced

3 T olive oil
1/2 cup diced tomato
1 can low sodium black beans

8 eggs

1 tsp dried oregano
1 tsp salt

1/4 tsp pepper

1/2 cup crumbled feta cheese

1/2 cup crumbled gorgonzola cheese

~ Preheat the oven to 400 degrees F. Coat a 9X13" baking dish with cooking spray.

~ In a large skillet over medium-high heat, saute the onion, bell pepper, garlic, and olives and cooked potatoes in the olive oil.

~ Remove the skillet from the heat and stir in the diced tomato and black beans.

~ In a separate bowl, beat the eggs along with the cheese, oregano, salt, and pepper.

~ Transfer the onion-tomato mixture to the baking dish, and pour the egg mixture on top.

~ Bake for 30 minutes.

Thank you Chava dear!