 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This torta-Italian for tart, cake, or pie-makes a great vegetarian entrée. Ingredients:
6 cups cubed peeled baking potato (about 1 3/4 pounds) |
1/2 cup all-purpose flour |
2 teaspoons olive oil |
1/8 teaspoon salt |
1 large egg |
cooking spray |
1/4 teaspoon dried italian seasoning |
2 garlic cloves, minced |
1 (14.5-ounce) can diced italian-style tomatoes, drained |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
3/4 cup (3 ounces) grated fresh parmesan cheese |
thyme sprigs (optional) |
Directions:
1. Preheat oven to 450°.
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.
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.
|
|