Italian Potato Torta

Italian Potato Torta Photography: Randy Mayor; Styling: Jan Gautro


  • 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
  • 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)


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.

    This torta--Italian for tart, cake, or pie--makes a great vegetarian entrée.
  • Yield: 4 servings (serving size: 1 wedge)

Nutritional Information

Calories per serving: 459
Caloriesfromfat per serving: 29%
Fat per serving: 14.6g
Saturated fat per serving: 7.7g
Monounsaturated fat per serving: 5.3g
Polyunsaturated fat per serving: 0.7g
Protein per serving: 23.1g
Carbohydrate per serving: 59.6g
Fiber per serving: 3.7g
Cholesterol per serving: 86mg
Iron per serving: 2.4mg
Sodium per serving: 927mg
Calcium per serving: 533mg

Good to Know

A wholesome combination of potatoes, tomatoes, and low-fat cheese makes this torta—Italian for tart, cake, or pie—a great vegetarian entrée. Serve with a mixed green salad and balsamic vinaigrette dressing for a complete Italian meal.

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