swanlogo2.jpg (2420 bytes)Potato Torta with Peppers and Olives


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I served this at my son's college graduation party (a brunch), and it was eaten quickly with relish. It is equally tasty served either warm or at room temperature.

I modified a recipe developed by the US Potato Board that was printed in my local newspaper.

  • 5 pounds potatoes (I use Yukon golds)
  • 4-5 roasted bell peppers (a mixture of green, red, yellow, orange) - see instructions below
  • 2 small onions or 1 very large onion - peel and thinly slice
  • 2-4 large cloves garlic - peel and chop into small pieces
  • 1 Tbsp. Olive oil
  • 1/2 cup basil pesto (purchase for quicker preparation)
  • 1/2 # asiago cheese (or can use 12 oz. soy-mozzarella cheese)
  • 1/2 cup pitted kalamata olives - sliced

Directions:

  • Preheat oven to 375 degrees F.
  • Place potatoes in steamer with a small amount of water. Bring to boil, cover and steam 20-30 minutes until tender. Let cool and then slice thinly. (I leave skins on)
  • Roasted peppers can be purchased either frozen or in jars. If you wish to prepare your own:
    • cut the fresh peppers in half, discard stems and seeds, place on foil lined baking sheet and flatten with your hand.
    • Bake 20 minutes until blistered and browned, then wrap in foil to steam for 10 minutes.
    • Cool, slip the skins from the peppers, press on several layers of paper towel to remove excess moisture, then slice into strips.
  • Sauté onion and garlic in olive oil over medium heat until soft, stirring frequently and being careful not to burn. Stir in the pesto and cook a few minutes more.
  • Spray a 9x13 inch deep baking dish with non-stick spray and place on a foil-lined baking sheet. Cover the bottom of the dish with
    • 1/3 of potatoes,
    • 1/2 peppers,
    • 1/2 cheese.
    • Spread the onion mixture over the cheese.
  • Then layer
    • 1/3 of potatoes,
    • 1/2 peppers,
    • 1/3 potatoes,
    • remaining cheese,
    • then sprinkle with olives.
  • Bake 45-50 minutes, tenting the top with foil after 30 minutes. Let cool to room temperature and cut into small pieces. (16-30 depending on size desired).

Note: If you choose to cut the recipe in half, it would fit nicely into a 9-10 inch deep dish pie pan or spring form pan. Enjoy the ease of this dish.

Note: The original recipe called for 2 cups of chopped fennel bulb added to the sliced onions. I have not made it yet with fennel, but I am sure it would be a tasty addition

 


In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes".   I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book.  I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me.  If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe.  If it is a recipe you created, or a family favorite, please indicate that, also.

Mail recipes to me at:

Contact Information:
Phone/Fax: 734/996-9260

P.O. Box 130221, Ann Arbor, MI  48113

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