I adapted this recipe from one
developed by the
American 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.
Learn about
Potato Hints, Tips, and
Information,
Sweet
Potato Tips,
History of
Potatoes, and more great
Potato
Recipes.
Potato Torta
Recipe Type:
Potatoes,
Vegetables,
Basil Pesto, Cheese
Yields: 16 wedges
Prep time: 20 min
Cook time: 50 min
Ingredients:
2 pounds peeled white
potatoes, halved
3 bell peppers (orange, red and yellow)
1 small
onion, peeled and thinly sliced
1 cup thinly sliced & coarsely chopped fennel (white bottom part only)
2 cloves
garlic, minced
1/2 tablespoons
olive oil
1/2 cup prepared
Basil Pesto
3 tablespoons shredded
mozzarella cheese, divided
1/4 cup shredded Romano, asiago, or parmesan cheese, divided
tablespoons Kalamata olives, pitted and sliced
Preparation:
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 aluminum 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.
