Potato and Greens Torta

Potato and Greens Torta Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
A potato ricer gives the torta the most desirable texture; they're inexpensive (as little as $10) and produce the creamiest mashed potatoes.

Yield:

6 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Viana La Place,

April 2009
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