Italian Potato Torta

This torta--Italian for tart, cake, or pie--makes a great vegetarian entrée.

Yield: 4 servings (serving size: 1 wedge)

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
• 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)

Preparation

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.

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.

Nutritional Information

Calories:

459 (29% from fat)

Fat:

14.6g (sat 7.7g,mono 5.3g,poly 0.7g)

Protein:

23.1g

Carbohydrate:

59.6g

Fiber:

3.7g

Cholesterol:

86mg

Iron:

2.4mg

Sodium:

927mg

Calcium:

533mg