Potato and Greens Torta

13 Reviews
ADD YOUR REVIEW
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
6 servings (serving size: 1 wedge)
By Viana La Place
April 2009
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 214
  • Fat 9.1g
  • Satfat 3.8g
  • Monofat 3.6g
  • Polyfat 0.9g
  • Protein 10.3g
  • Carbohydrate 24.2g
  • Fiber 3.2g
  • Cholesterol 88mg
  • Iron 2.1mg
  • Sodium 520mg
  • Calcium 189mg

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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.

Step 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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

LizzieKat's Review

PenelopeRB
October 03, 2012
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.

detailaddict's Review

SuzanneM
January 31, 2012
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.

GayleR's Review

ahewisonsmith
May 07, 2011
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.

PenelopeRB's Review

LizzieKat
June 09, 2010
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.

Jan021's Review

EarthaK
November 01, 2009
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.

ssolo7752's Review

Luv4food
October 14, 2009
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.

Luv4food's Review

jpassen
May 01, 2009
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

EarthaK's Review

Ltoeat
April 25, 2009
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.

ahewisonsmith's Review

EmilyZ
April 23, 2009
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.

Ltoeat's Review

detailaddict
April 15, 2009
Made it for Easter and it was okay. It is a healty recipe with lots of green. I wish it was cheeser and creamier.