Dinner on a Dime

"My first post-college trip to Italy was followed shortly by the purchase of my first Italian cookbook. Together, the two inspired this recipe, which has seen my family through times both lean and lush. A gnocchi-like mixture of mashed potatoes, flour, and an egg is patted into a cake pan, topped with tomatoes and cheese, then baked. What emerges is part pizza, part potato pancake. Sometimes I intensify the flavor with sun-dried tomatoes, garlic, black olives, and–if we have it around–a bit of leftover prosciutto. Serve this with a zesty green salad for a complete, inexpensive feast."

–Mary Kay Culpepper, Cooking Light editor in chief

Recipe:  Italian Potato Torta