Wednesday, June 07, 2006
Italian Potato Torta
I have a big confession to make. I like to eat. For years I was in denial and it caused me a lot of pain. When I finally realized what I was doing to myself, I stopped. It got boring and to anxiety-causing to thinking about all the so-called horrors that eating can cause. Well, except one.
I have another confession to make. I'm largely of Scottish descent. Short, stocky, easily-gains-weight Scottish descent. This is the same genetics I've been fighting with that partially caused said anxiety and fear of eating and why I'm trying to change my eating habits.
I'm trying to cook lighter and healthier(easy in the summer) but I do not want to resort to eating like a mouse again. I'd rather not give up the flavour and variety. This torta isn't exactly of the lightest variety but it's my first stab at a tasty dish meant to be "light" (from a Cooking Light mag of April,2003).
Italian Potato Torta
6 cups cubed peeled baking potato (about 1 3/4 pounds)*
1/2 cup all-purpose flour
2 teaspoons olive oil
1/8 teaspoon salt
1 large egg
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)
Preheat oven to 450°.
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.
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.
*NB: I think you should not be overly generous on the amount of potatoes. Skimp on them a bit and it may not be as overflowing in the pan as mine was and the seasoning more appropriate.