Potato Torta with Peppers and Olives

• 5 pounds potatoes (I use Yukon golds)
• 4-5 roasted bell peppers (a mixture of green, red, yellow, orange)
• 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.
Roasted peppers can be purchased either frozen or in jars.

 

 

Potato Torta with Peppers and Olives(cont.)

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.