Italian Potato Torta

Italian Potato Torta
Photo by Photography: Randy Mayor


  • 1/8 teaspoon salt
  • ¼ teaspoon dried Italian seasoning
  • Thyme sprigs (optional)
  • 1 (14.5-ounce) can diced Italian-style tomatoes, drained
  • 1 large egg
  • 2 garlic cloves, minced
  • 6 cups cubed peeled baking potato (about 1 3/4 pounds)
  • + 5 more ingredients
    • 1 cup (4 ounces) shredded part-skim mozzarella cheese
    • ¾ cup (3 ounces) grated fresh Parmesan cheese
    • ½ cup all-purpose flour
    • 2 teaspoons olive oil
    • Cooking spray

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 wi...

View full recipe at My Recipes


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