Potato Torta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 tbsp extra-virgin olive oil4lbs waxy potatoes, peeled2 cups fresh bread crumbssalt and freshly ground black pepper1/2 cup finely chopped Italian Parsley1 cup freshly grated pecorino romano
1. Preheat the oven to 350F. Grease a 2-3 quart, 2-3 inch-deep earthenware casserole or baking dish with 2 tbsp of the olive oil.
2. Slice the potatoes 1/4 inch thick and place in a large bowl. Toss with 1/2 cup of the bread crumbs and season well with salt and pepper. In a small bowl, mix the remaining 1 1/2 cups bread crumbs with the parsley, the remaining 1/4 cup olive oil, and the pecorino.
3. Spread a layer of potatoes in the bottom of the casserole and sprinkle with 3-4 tbsp of the bread crumb and cheese mixture. Continue layering, finishing with the bread crumb cheese mixture.
4. Bake for 1 hour, or until the potatoes are tender and the top is golden brown. Serve hot.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user THEHEALTHYCHEF.
2. Slice the potatoes 1/4 inch thick and place in a large bowl. Toss with 1/2 cup of the bread crumbs and season well with salt and pepper. In a small bowl, mix the remaining 1 1/2 cups bread crumbs with the parsley, the remaining 1/4 cup olive oil, and the pecorino.
3. Spread a layer of potatoes in the bottom of the casserole and sprinkle with 3-4 tbsp of the bread crumb and cheese mixture. Continue layering, finishing with the bread crumb cheese mixture.
4. Bake for 1 hour, or until the potatoes are tender and the top is golden brown. Serve hot.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user THEHEALTHYCHEF.
Nutritional Info Amount Per Serving
- Calories: 357.7
- Total Fat: 15.1 g
- Cholesterol: 0.0 mg
- Sodium: 206.2 mg
- Total Carbs: 47.4 g
- Dietary Fiber: 3.3 g
- Protein: 8.2 g
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