Cheesy Italian Potato Torta
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)
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.
Makes 4 servings