This torta--Italian for tart, cake, or pie--makes a great vegetarian entrée.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.



Credit: Photography: Randy Mayor; Styling: Jan Gautro

Recipe Summary test

4 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

459 calories; calories from fat 29%; fat 14.6g; saturated fat 7.7g; mono fat 5.3g; poly fat 0.7g; protein 23.1g; carbohydrates 59.6g; fiber 3.7g; cholesterol 86mg; iron 2.4mg; sodium 927mg; calcium 533mg.