ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Italian Potato Torta

Photography: Randy Mayor; Styling: Jan Gautro
Yield 4 servings (serving size: 1 wedge)
This torta--Italian for tart, cake, or pie--makes a great vegetarian entrée.

Ingredients

  • 6 cups cubed peeled baking potato (about 1 3/4 pounds)
  • 1/2 cup all-purpose flour
  • 2 teaspoons olive oil
  • 1/8 teaspoon salt
  • 1 large egg
  • Cooking spray
  • 1/4 teaspoon dried Italian seasoning
  • 2 garlic cloves, minced
  • 1 (14.5-ounce) can diced Italian-style tomatoes, drained
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 3/4 cup (3 ounces) grated fresh Parmesan cheese
  • Thyme sprigs (optional)

Nutrition Information

  • calories 459
  • caloriesfromfat 29 %
  • fat 14.6 g
  • satfat 7.7 g
  • monofat 5.3 g
  • polyfat 0.7 g
  • protein 23.1 g
  • carbohydrate 59.6 g
  • fiber 3.7 g
  • cholesterol 86 mg
  • iron 2.4 mg
  • sodium 927 mg
  • calcium 533 mg

How to Make It

  1. Preheat oven to 450°.

  2. Place potatoes in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain. Return potatoes to pan; add flour, oil, salt, and egg. Mash potato mixture with a potato masher until smooth.

  3. Spread potato mixture into a 9-inch round cake pan coated with cooking spray. Combine seasoning, garlic, and tomatoes; spread evenly over potato mixture. Combine cheeses, and sprinkle over tomato mixture. Bake at 450° for 25 minutes or until golden. Let stand 20 minutes. Cut torta into 4 wedges. Garnish with thyme, if desired.