Potato and Greens Torta

Potato and Greens Torta
Photo by Becky Luigart-Stayner

Ingredients

  • 3 ½ teaspoons fine sea salt, divided
  • 2 large eggs, lightly beaten
  • Cooking spray
  • 3 tablespoons dry breadcrumbs
  • ½ cup 2% reduced-fat milk
  • 1 ½ pounds small Yukon gold potatoes
  • ½ cup (2 ounces) shredded fontina cheese
  • + 6 more ingredients
    • 1 tablespoon extra-virgin olive oil
    • 2 cups packed fresh spinach leaves
    • 3 garlic cloves, minced
    • ¼ cup (1 ounce) grated fresh pecorino Romano cheese
    • 4 cups torn romaine lettuce
    • 2 cups packed arugula leaves

1. Preheat oven to 375°.2. Place potatoes and 1 tablespoon salt in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Peel potatoes; discard peels. Press cooked potatoes through a ricer into a large bowl.3. Heat oil in a larg...

View full recipe at My Recipes

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