Italian Potato Torta

Italian Potato TortaRecipe
Photography: Randy Mayor; Styling: Jan Gautro
This torta--Italian for tart, cake, or pie--makes a great vegetarian entrée.

Yield:

4 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

Preheat oven to 450°.

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.

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.