Potato and Greens Torta

Name: Potato and Greens Torta
Yield: 6 servings (serving size: 1 wedge)
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

13 Reviews

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Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Yield

6 servings (serving size: 1 wedge)

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

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.

Ratings & Reviews

LizzieKat's Review

2012-10-03T12:17:47-04:00 PenelopeRB

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

2012-01-31T13:44:22-05:00 SuzanneM

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

2011-05-07T09:03:19-04:00 ahewisonsmith

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

2010-06-09T03:31:51-04:00 LizzieKat

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

2009-11-01T00:13:58-04:00 EarthaK

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

2009-10-14T17:18:59-04:00 Luv4food

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

2009-05-01T04:57:57-04:00 jpassen

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

2009-04-25T03:23:21-04:00 Ltoeat

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

2009-04-23T00:24:36-04:00 EmilyZ

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

2009-04-15T03:38:30-04:00 detailaddict

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

Potato and Greens Torta

Ingredients

How to Make It

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Ratings & Reviews

LizzieKat's Review

detailaddict's Review

GayleR's Review

PenelopeRB's Review

Jan021's Review

ssolo7752's Review

Luv4food's Review

EarthaK's Review

ahewisonsmith's Review

Ltoeat's Review

Potato and Greens Torta

Ingredients

Nutritional Information

How to Make It

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