I adapted this recipe from one developed by the United States Potato Board. This is a great dish to take to a potluck. It makes a pretty presentation, is low in calories, and delicious! It makes for a great brunch, lunch, or dinner. Find out about Potato Hints, Tips, and Information, Sweet Potato Tips or History of Potatoes or more great Potato Recipes. Potato Torta 2 pounds peeled white
potatoes,
halved Preheat oven to 375 degrees F. Spray a 9-inch deep-dish pie pan or springform pan with nonstick cooking spray and place on a foil-lined baking sheet. Place potatoes in a steamer basket with a small amount of water. Bring to a boil; cover and steam for 20 to 30 minutes or until tender. Remove from heat and let cool; then cut into thin slices. Cut peppers in half, discard stems and seeds. Place peppers on foil-lined baking sheet and flatten with hand. Bake for 20 minutes or until browned and blistered, then wrap in foil to steam for 10 minutes. Remove skin from peppers; cut peppers into strips and press between several layers of paper towels to remove excess moisture. NOTE: To save time, you can use purchased roasted peppers that have been either frozen or in jars. Over low heat, saute the onion, fennel, and garlic in olive oil for approximately 20 minutes or until very soft, stirring frequently. Stir in the pesto and cook for several minutes more. Cover the bottom of the prepared springform pan in layers with 1/2 the potatoes, 1/2 the peppers, and 1/2 the cheese. Spread onion/femme; mixture evenly over the top. Cover with another layer of the remaining potatoes, peppers, and cheese. Cover the top with remaining cheese and sprinkle with olives. Bake for approximately 45 to 50 minutes, tenting the top with aluminum foil after 30 minutes. Remove from oven; let cool to room temperature and cut into thin wedges. Makes 16 wedges.
|