Italian Potato Torta

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Italian Potato Torta

 

6 cups cubed peeled baking potato

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 cloves garlic, minced

1 (14 1/2 oz) can diced Italian-style tomatoes, drained

1 cup (4 oz) shredded part-skim mozzarella cheese

3/4 cup (3 oz) 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 mins or until tender. Drain. Return potatoes 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 degrees for 25 mins or until golden. Let

stand 20 mins. Cut torta into 4 wedges. Garnish with thyme, if desired.

4 servings, serving size 1 wedge.