Tuesday, March 3, 2009

Italian Potato Torta

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

4 servings (serving size: 1 wedge)

* 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)

Preheat oven to 450°.

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.

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.

Nutritional Information
Calories: 459 (29% from fat)
Fat: 14.6g (sat 7.7g,mono 5.3g,poly 0.7g)
Protein: 23.1g
Carbohydrate: 59.6g
Fiber: 3.7g
Cholesterol: 86mg
Iron: 2.4mg
Sodium: 927mg
Calcium: 533mg

by: myrecipes.com
Photo: Randy Mayor


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