Use your browser's "print" button to print out this recipe in a full 8 x 11 sheet format.
Use your browser's "back" button to return

Compliments of Diana Dyer, MS, RD
www.CancerRD.com


Potato Torta with Peppers and Olives

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