Italian Potato Torta

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

Yield:

4 servings (serving size: 1 wedge)

Ingredients

1. 6 cups cubed peeled baking potato (about 1 3/4 pounds)
2. 1/2 cup all-purpose flour
3. 2 teaspoons olive oil
4. 1/8 teaspoon salt
5. 1 large egg
6. 1/4 teaspoon dried Italian seasoning
7. 1/4 teaspoon dried Italian seasoning
8. 2 garlic cloves, minced
9. 1 (14.5-ounce) can diced Italian-style tomatoes, drained
10. 1 cup (4 ounces) shredded part-skim mozzarella cheese
11. 3/4 cup (3 ounces) grated fresh Parmesan cheese

Directions

1. Preheat oven to 450°.
2. 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.
3. 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.

Notes