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)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

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

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Italian Potato Torta Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy