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Potato and Greens Torta

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 6 servings (serving size: 1 wedge)
A potato ricer gives the torta the most desirable texture; they're inexpensive (as little as $10) and produce the creamiest mashed potatoes.

Ingredients

  • 1 1/2 pounds small Yukon gold potatoes
  • 3 1/2 teaspoons fine sea salt, divided
  • 1 tablespoon extra-virgin olive oil
  • 3 garlic cloves, minced
  • 4 cups torn romaine lettuce
  • 2 cups packed fresh spinach leaves
  • 2 cups packed arugula leaves
  • 1/2 cup 2% reduced-fat milk
  • 1/2 cup (2 ounces) shredded fontina cheese
  • 2 large eggs, lightly beaten
  • Cooking spray
  • 3 tablespoons dry breadcrumbs
  • 1/4 cup (1 ounce) grated fresh pecorino Romano cheese

Nutrition Information

  • calories 214
  • fat 9.1 g
  • satfat 3.8 g
  • monofat 3.6 g
  • polyfat 0.9 g
  • protein 10.3 g
  • carbohydrate 24.2 g
  • fiber 3.2 g
  • cholesterol 88 mg
  • iron 2.1 mg
  • sodium 520 mg
  • calcium 189 mg

How to Make It

  1. Preheat oven to 375°.

  2. Place potatoes and 1 tablespoon salt in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Peel potatoes; discard peels. Press cooked potatoes through a ricer into a large bowl.

  3. Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes, stirring frequently. Stir in romaine, spinach, and arugula; cook 1 minute or until greens wilt, tossing frequently. Remove greens from pan; finely chop.

  4. Add greens, milk, fontina, eggs, and remaining 1/2 teaspoon salt to potatoes; stir well to combine. Coat a 9-inch pie plate with cooking spray; dust with breadcrumbs. Add potato mixture to prepared dish. Bake at 375° for 25 minutes. Remove from oven; sprinkle with pecorino. Let stand 10 minutes before serving.