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Photography: Randy Mayor; Styling: Jan Gautro Photo by: Photography: Randy Mayor; Styling: Jan Gautro

Italian Potato Torta

This torta--Italian for tart, cake, or pie--makes a great vegetarian entrée.

Cooking Light APRIL 2003

  • Yield: 4 servings (serving size: 1 wedge)

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.

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
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Italian Potato Torta recipe

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