We really enjoyed this. The only change I made was that I used regular low salt tomatoes and then used 1/2 tea of Italian seasoning to make up for the unseasoned tomatoes. ( oh, and I used a sour dough baguette for the bread crumbs.) It was filling and satisfying. Looked like it might be too much potato and not enough tomato, but we thought it was perfect. As a side I made zucchini timbales, also from this site (Sunset magazine).
Italian Potato Torta
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)
More From Cooking Light
Amount per serving
- Calories: 459
- Calories from fat: 29%
- Fat: 14.6g
- Saturated fat: 7.7g
- Monounsaturated fat: 5.3g
- Polyunsaturated fat: 0.7g
- Protein: 23.1g
- Carbohydrate: 59.6g
- Fiber: 3.7g
- Cholesterol: 86mg
- Iron: 2.4mg
- Sodium: 927mg
- Calcium: 533mg
- 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)
- 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.
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Italian Potato Torta Recipe at a Glance