Food > Recipe Directory > Courses/Meal Type > Sides > Potato Torta
Potato Torta Recipe
Potato Torta
Ingredients
- 2-1/2 cups (625 mL) chopped seeded peeled tomatoes (2 lb/1 kg)
- 1/3 cup (75 mL) extra-virgin olive oil
- 4 cloves garlic, pressed or minced
- 2 tbsp (30 mL) tomato paste
- 1-1/2 tsp (7 mL) dried oregano
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) black pepper
- 3 lbs (1.5 kg) russet (baking) or Yukon Gold potatoes, peeled
- 1/2 cup (125 mL) coarsely chopped pitted oil-packed black olives (about 20)
Preparation
Mix together tomatoes, half of the oil, the garlic, tomato paste, oregano, salt and pepper. Using mandoline or knife, cut potatoes into very thin slices.
Brush 1 tbsp/15 mL of the remaining oil over bottom of 9- or 10-inch/2.5 or 3 L springform pan; spread one-quarter of the potato slices over bottom. Top with one-third of the tomato mixture and sprinkle with one-third of the olives. Repeat layers twice; top with remaining potatoes. Brush top with remaining oil.
Wrap outside of pan in heavy-duty foil and place on rimmed baking sheet; bake in 375F/190C oven until potatoes are tender when tested with a skewer and top is browned (cover loosely with foil if browning too quickly), about 1-3/4 hours.
Let cool in pan on rack for 5 to 10 minutes before serving or serve at room temperature.
Makes 8 to 12 servings.
- Serving(s)
- 8 to 12
| Per each of 12 servings: about | |
|---|---|
| Calories | 153 |
| Protein | 3 g |
| Fat (total) | 8 g |
| Sat. Fat | 1 g |
| Carbohydrate | 19 g |
| Fibre | 3 g |
| Cholesterol | 0 mg |
| Sodium | 367 mg |
| Calcium | 3 % RDI |
| Iron | 9 % RDI |
| Vitamin A | 4 % RDI |
| Vitamin C | 25 % RDI |
| Folate | 6 % RDI |
Also in this menu:
Source
Homemakers Magazine: September 2007
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