Photography: Randy Mayor; Styling: Jan Gautro
4 servings (serving size: 1 wedge)

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

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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.

Ratings & Reviews

agavegal's Review

January 31, 2015
This is great. I added more garlic and Italian seasoning to the sauce and used garlic salt and butter in the potatoes.

mja489's Review

July 23, 2013
We really enjoyed this. The only change I made was that I used regular low salt tomatoes and then used 1/2 tea of Italian seasoning to make up for the unseasoned tomatoes. ( oh, and I used a sour dough baguette for the bread crumbs.) It was filling and satisfying. Looked like it might be too much potato and not enough tomato, but we thought it was perfect. As a side I made zucchini timbales, also from this site (Sunset magazine).

anonymous12's Review

April 19, 2012
Just tried this out. It was okay. I would change a few things if I were to make it again. I would add some butter to the mash potatoes. They came out a little dry. I would also layer the dish, so a layer of mash potatoes, layer of tomatoes, layer of cheese and repeat once. Def think this would enhance the overall flavor. I wasn't a huge fan, but everyone else seemed to like it. So I may try it out again. I also served it as a side dish and not a main dish. It is not robust enough to be a main dish.

laleonaenojada's Review

March 28, 2012
One of my favorite regular rotation dinners. It does take close to an hour with the cooking of the potatoes, baking and rest time, but it's all very easy and very filling. I follow the recipe exactly as stated, except add salt while boiling potatoes, and add 1/2 tsp of salt with the egg and olive oil. The crisp, cheesy crust is irresistible, and my carnivorous husband doesn't miss the meat.

jameslee77's Review

December 08, 2010
I enjoyed the dish. I added green olives to the topping which gave it a burst in flavor. I also sauted the garlic in some olive oil, then through in the tomatos with seasonings and let them simmer for a bit. The potato portion was a little bland for me, but I think this can be fixed with the one ingredient I found missing, BUTTER! And perhaps some more salt. It looked beautiful when it came out of the oven.

stephsimmont's Review

March 25, 2009
All I can say is SO YUMMY! I added black olives to the potato mixture as well as extra garlic. I also put extra garlic in the tomatoes. I used sharp cheddar instead of mozzarella. We had it with seasoned, steamed broccoli and sweet italian sausages. Our kids loved it. Will def. make again!

julieelrod's Review

March 03, 2009
I read through the other reviews and made this recipe with a few additions: added garlic to the potato base, added sundried tomatoes and italian sausage to the topping. Still, this was a flop. My kids wouldn't eat it and I was not thrilled with the results, especially considering it took nearly an hour with the boiling, baking, and rest time. I can't recommend this to others.

qhaslinger's Review

January 11, 2009
I really enjoyed this dish, it was very comforting. However, my carnivorous husband missed the meat. I think that LF turkey or chicken sausage would be a great (and still economical) addition to this meal.