Deana
12-15-2004, 11:00 PM
This is awesome and it looks really impressive. Make sure you let it stand the full 20 min so that it sets.
Italian Potato Torta
From Cooking Light
This torta--Italian for tart, cake, or pie--makes a great vegetarian entrée.
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 I used sliced stewed tomatoes - that's all I had)
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. (I added a little bit of skim milk to this so that it was creamier).
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)
NUTRITION PER SERVING
CALORIES 459(29% from fat); FAT 14.6g(sat 7.7g,mono 5.3g,poly 0.7g); PROTEIN 23.1g; CHOLESTEROL 86mg; CALCIUM 533mg; SODIUM 927mg; FIBER 3.7g; IRON 2.4mg; CARBOHYDRATE 59.6g
Cooking Light, APRIL 2003
Italian Potato Torta
From Cooking Light
This torta--Italian for tart, cake, or pie--makes a great vegetarian entrée.
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 I used sliced stewed tomatoes - that's all I had)
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. (I added a little bit of skim milk to this so that it was creamier).
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)
NUTRITION PER SERVING
CALORIES 459(29% from fat); FAT 14.6g(sat 7.7g,mono 5.3g,poly 0.7g); PROTEIN 23.1g; CHOLESTEROL 86mg; CALCIUM 533mg; SODIUM 927mg; FIBER 3.7g; IRON 2.4mg; CARBOHYDRATE 59.6g
Cooking Light, APRIL 2003