Italian Potato Torta

Name: Italian Potato Torta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 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.

(1)

Minutes to Prepare: 15
Minutes to Cook: 25

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 oil1/8 tsp. salt1 large egg1/4 tsp. italian seasoning14.5 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.

Servings Per Recipe: 4

Nutritional Info 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

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Member Reviews

DESERTJULZ
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