Italian potato torta
6 cups (about 1 3/4 pounds) peeled and cubed baking potatoes
Sign Up and Save
Get six months of free digital access to The Telegraph
1/2 cup all-purpose flour
2 teaspoons olive oil
1/8 teaspoon salt
1 large egg, lightly beaten
1/4 teaspoon dried Italian seasoning
2 cloves garlic or to taste, minced
1 (14 1/2-ounce) can Italian-style diced tomatoes, drained
1 cup shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese
Makes 4 servings
Preheat oven to 450 degrees. Coat a 9-inch round cake pan with nonstick cooking spray.
Place potatoes in saucepan; cover with water. Bring to a boil and cook 15 minutes or until tender. Drain. Return potatoes to pan and add flour, oil, salt and egg. Mash potato mixture until smooth.
Spread potato mixture in cake pan. Combine Italian seasoning, garlic and tomatoes; spread evenly over potato mixture. Combine cheeses; spread over tomato mixture.
Bake for 25 minutes or until golden. Let stand for 20 minutes, then cut into 4 wedges and serve.
Nutritional information per serving: 459 calories; 14.5 g fat (29 percent calories from fat); 7.5 g saturated fat; 86 mg cholesterol; 59.5 g carbohydrate; 3.5 g fiber; 927 mg sodium; 533 mg calcium.