Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
This torta makes a great vegetarian entrée.
TOTAL FOR MEAL: $4.12
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, lightly beaten
- 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[]
- Preheat oven to 450°.
- Place potato in a saucepan; cover with water.
- Bring to a boil; cook 15 minutes or until tender.
- Drain.
- Return potato 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.
Yield: 4 servings (serving size: 1 wedge)