Rating: 3 stars
13 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 7
  • 4 star values: 2
  • 5 star values: 1

A potato ricer gives the torta the most desirable texture; they're inexpensive (as little as $10) and produce the creamiest mashed potatoes.

Viana La Place
Recipe by Cooking Light April 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
6 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

214 calories; fat 9.1g; saturated fat 3.8g; mono fat 3.6g; poly fat 0.9g; protein 10.3g; carbohydrates 24.2g; fiber 3.2g; cholesterol 88mg; iron 2.1mg; sodium 520mg; calcium 189mg.
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