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Side One - Cut Out Below -
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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
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Side Two- Cut Out Below -
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Potato
Torta with Peppers and Olives(cont.)
Preheat
oven to 375 degrees .
Place
potatoes in steamer with a small amount of water. Bring
to boil, cover and steam 20-30 minutes until tender. Cool
& slice thinly.
Roasted
peppers can be purchased either frozen or in jars.
Sauté
onion and garlic in olive oil over medium heat until soft,
stirring frequently. 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.
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