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Italian Potato Torte

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 1 hr 20 min
Category: Dinner Entrees Sub Category: Vegetarian Entrees

what you need
  • 6 cups cubed peeled baking potato (about 1 and 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)
make it
1. Preheat oven to 450 degrees.

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 degrees for 25 minutes or until golden. Let stand 20 minutes. Cut torta into 4 wedges. Garnish with thyme, if desired.
Notes
Courtesy of Cooking Light magazine, April 2003
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