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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 370.8
  • Total Fat: 10.3 g
  • Cholesterol: 75.5 mg
  • Sodium: 315.0 mg
  • Total Carbs: 56.6 g
  • Dietary Fiber: 8.4 g
  • Protein: 15.3 g

View full nutritional breakdown of Italian Potato Torta calories by ingredient
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Italian Potato Torta

Submitted by: MYSHELLE10

Introduction

Inexpensive ingredients combine to make a delicious-- and filling-- dinner for 4. This is also kid-friendly-- the potatoes make a base for the tomatoes and mozzarella that are very comfort-foody, while being healthy. This is lighter if you use whole wheat pastry flour in the recipe instead of regular whole wheat flour. We also leave the peels on the potatoes (it's faster that way, and more nutritious), but if you prefer the texture, you can always peel the potatoes first. Inexpensive ingredients combine to make a delicious-- and filling-- dinner for 4. This is also kid-friendly-- the potatoes make a base for the tomatoes and mozzarella that are very comfort-foody, while being healthy. This is lighter if you use whole wheat pastry flour in the recipe instead of regular whole wheat flour. We also leave the peels on the potatoes (it's faster that way, and more nutritious), but if you prefer the texture, you can always peel the potatoes first.
Number of Servings: 4

Ingredients

    6 cups cubed baking potato (about 1.75 lb.)
    1/2 cup whole wheat flour, pastry if you have it.
    2 tsp. olive oil
    1/8 tsp. salt
    1 large egg
    1/4 tsp. italian seasoning
    14.5 oz can diced tomatoes (can use Italian-style if you prefer)
    4 oz. mozzarella cheese. (Can use part-skim, but I prefer using fresh mozzarella for texture).
    optional fresh thyme sprigs.

Directions

Preheat oven to 450

Dice potatoes and place in a saucepan & cover with water. Bring to a boil-- cook 15 min or until tender. Drain.

Add to a bowl and add flour, oil, salt, and egg. Mash w/ a potato masher (or mix w/ a mixer) until smooth.

Spread potato mix into a 9" round cake pan coated with cooking spray.

Combine seasoning, garlic, and tomatoes and spread evenly over the potato mixture. Spread or place cheese evenly over the top.

Bake at 450 for 25 minutes or until golden.

Let stand 20 minutes. Cut into 4 wedges and garnish w/ thyme if you like.

Number of Servings: 4

Recipe submitted by SparkPeople user MYSHELLE10.






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Member Ratings For This Recipe

  • Delicious! I will certainly make this one again. I modified the recipe by using fresh, chopped tomatoes as I don't use much canned food. I also used pesto instead of olive oil in the potato mash. Very creative way to make potatoes. Thanks! - 5/30/12

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