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Entree: Italian Potato Torta
posted by Andy 04-09-103 4:28 PM
Cooking Light.
Italian Potato Torta ~ 9 Pts.
Serving Size : 4
6 cups baking potato -- peeled and cubed (about 1 3/4 pounds)
1/2 cup flour
2 teaspoons olive oil
1/8 teaspoon salt
1 egg
Cooking spray
1/4 teaspoon dried Italian seasoning
2 cloves garlic -- minced
14 1/2 ounces Italian-style tomatoes -- drained
1 cup mozzarella cheese, part skim milk -- shredded (4 oz.)
3/4 cup Parmesan cheese -- grated fresh (3 oz.)
thyme sprigs (optional)
Preheat oven to 450 degrees.
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.
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 minutes or until golden. Let stand 20 minutes. Cut torta into 4 wedges. Garnish with thyme, if desired. 4 servings (serving size: 1 wedge).
Description: "A gnocchi-like mixture of mashed potatoes, flour, and an egg is patted into a cake pan, topped with tomatoes and cheese, then baked. What emerges is part pizza, part potato pancake. This torta makes a great vegetarian entrée
" Source: "Cooking Light April 2003; pg. 128"
Per Serving (excluding unknown items): 450 Calories; 13g Fat (26.2% calories from fat); 23g Protein; 60g Carbohydrate; 6g Dietary Fiber; 74mg Cholesterol; 748mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 Fat.
