This recipe yeilds a great result if you tweak it a bit. I followed the suggestions found in the reviews and left out the romaine and added more seasonings to avoid blandness. I worry a tiny bit, though that my modifications would make the dish less
Potato and Greens Torta
Luv4food Posted: 05/01/09
ssolo7752 Posted: 10/14/09
This did have a good flavor, but would try other reviewers suggestions. First time I've ever cooked romaine lettace and I was pleasantly surprised. I liked the greens combination, and would probably add a bit more along with sausage, or ham. I would also bake it about 5-10 minutes longer, as the texture was a bit soft. The breadcrumb 'crust' left something to be desired - I'd try something else. I served it as a side with fish and vegtable, and it was way more than we needed. Not sure I'd make it as a main dish, but would definately make it again as a side dish.
SuzanneM Posted: 04/10/09
This made a very good lunch entree. I added bacon and used smoked fontina and a small bit of sharp cheddar for extra cheesy flavor, and added a few dashes of Tabasco for a little kick. Used only spinach and arugula (which added a nice bite to the greens). A filling and worthy substitute for frittata or quiche for someone who doesn't like eggs.
PenelopeRB Posted: 06/09/10
This is delicious, and what a great way to use a bunch of greens from our CSA share. I read the reviews and added paprika, basil, another two cloves of garlic, as well as black pepper. It didn't take extra time to cook. The paprika gives it a little kick and the fontina/romano/potato combo is very tasty. I see how it could be a bit bland without spices and herbs, but with minor changes it's really good. I used cornmeal instead of the bread crumbs.
EarthaK Posted: 04/25/09
Very good! Since this is mostly potatoes I added extra garlic, salt and pepper. I made this a second time to use up some wilting baby mixed greens and a couple of left over sausages and it was REALLY good. I agree with the other reviewer who said this was a great way to use up leftovers.
Ltoeat Posted: 04/15/09
Made it for Easter and it was okay. It is a healty recipe with lots of green. I wish it was cheeser and creamier.
jpassen Posted: 03/24/09
very blah...followed recipe. needed something. not much of a crust, would work better as a side dish. recipe got filed in the circular bin. wont make again.
ahewisonsmith Posted: 04/23/09
I was going to give this 2 stars, but when I told my husband that, he exclaimed, "You'd give THIS 2 stars? Out of 5????"....he'd give it a zero, so I compromised and gave it one! I made the recipe as stated, except used cheddar instead of fontina, and mixed spring greens in place of the lettuce. With a lot of added extras, this could be an ok side dish, but it would likely not remain "light". I don't think I'll make it again.
EmilyZ Posted: 04/07/09
This was a great meatless entree. I served it with the carrot/radish salad from the same issue. I did cook the torta for 5 min longer than suggested, and if I made it again, I would probably add another 5 min baking time. I used extra greens to clean some leftover spinach out of the fridge and it turned out great. I'll definitely keep this recipe on hand for whenever I have extra kale, lettuce, etc. laying around.
Jan021 Posted: 11/01/09
For a change I didn't add additional seasonings or more cheese and was surprised that my husband and I both thought the dish good as is. It's a mild flavor but the arugula adds some "spice." Adding more seasonings would work fine. I will definitely make again for a light meal. Served it with an Arugula salad and bread.
GayleR Posted: 05/07/11
I had to omit the garlic due to my husband's allergy, and the resulting torta was VERY bland. I find the ricer difficult to use as it requires a lot of arm strength. This was a good way to use up some potatoes and greens from the garden, but I won't make it again.
detailaddict Posted: 01/31/12
I've made this twice now and while the prep was time-consuming, we liked it even better the second time. I used 8 cups of Organic Girl's "super greens" mix of spinach, arugula, tat soi and baby chard. Had to sub mozzarella for the fontina as I didn't have the latter, and I coated the pan with toasted wheat germ. It set up nicely after I took it out of the oven, and 1/6 of a pie seemed generous for only 214 caories. I made CL Cream of Carrot Soup (4/02) to go with this. I don't often find myself with an abundance of cookable greens but I'll definitely keep this recipe in mind.
LizzieKat Posted: 10/03/12
This was something different and very tasty. I am always looking for new sides. Ate the leftovers as a lunch entree. Nice crunch from the Romaine. 3 cloves of garlic is enough for us. I did not find it to be bland, but I can see the subs or extras others have mentioned would be tasty too.