Torta de Calabacitas

(Serves four to six)

It’s important to cook the zucchini until it is as dry as possible so it doesn’t make everything soggy.

30 g butter
1 tbsp olive oil
1 large onion, chopped
1 tsp ground cumin
2 cloves garlic, crushed
500 g zucchini, trimmed and coarsely grated
Salt
250 g loop spicy chorizo sausage
1 or 2 tbsp chopped bottled jalapeño peppers, according to taste
6 large tortillas
200 g grated mature cheddar cheese, plus 2 tbsp extra
4 tomatoes, peeled, deseeded and diced
Half small red pepper, diced

Heat the butter and oil in a large frying pan and fry the onion until soft. Add the cumin and garlic and fry for a minute more, then stir in the zucchini. Season with salt and cook, stirring and turning, for about 10 minutes until all the moisture from the zucchini has evaporated.

Peel off and discard the papery skin, then dice the chorizo. Add it to the pan with the jalapeño and cook for two minutes more.

Preheat the oven to 200˚C. Stack two tortillas on a large baking tray. Sprinkle with 50 g of the mature cheddar, then half the zucchini mixture and tomatoes. Sprinkle with another 50 g of the cheese, repeat the layers again, then top with the last two tortillas.

Scatter over the two extra tablespoons of grated cheddar and the red pepper, then bake in the oven for about 20 minutes until the top is browned and the cheese has melted.

Serve cut into wedges with a green salad and some sour cream.