I decided to make a potato torte to bring to our Thanksgiving celebration. I have never made anything like this before and I happy to report it was a big hit. The torte had way more cheese than I normally would use but because this is for a holiday celebration I figured why not make something a bit decadent.
- Large Onion, Chopped
- ~1/2 C Green Pepper, Chopped Small
- Olive Oil
- Large Can of Fire Roasted Tomatoes
- Small Can of Fire Roasted Tomatoes
- Garlic Salt
- 8 Large Potatoes, Boiled and Peeled
- 4 Eggs, Lightly Beaten
- 1 T Butter
- 1 C Grated Mozzarella Cheese
- 1 C Grated Provolone Cheese
- 1/2 C Pecorino Romano
- ~1/2 C Fresh Parsley, Minced
- ~1/2 C Fresh Oregano, Minced
- Olive Oil
- 2 Bulbs Roasted Garlic (not cloves)
- First roast the two garlic bulbs.
- Meanwhile make the sauce. Sauté the onion and green pepper in olive oil. Once the onion is translucent add the cans of tomatoes, S&P, and Garlic Salt. I kept the sauce simple and cooked it down while preparing the rest of the dish so it was a thick sauce.
- Mash the potatoes with the butter. Once smooth beat in the eggs, mozzarella, provolone, pecorino romano, parsley, oregano, and all the roasted garlic.
- Generously butter a 11″ springform pan. Spread 1/3 of the potato mixture evenly over the bottom of the pan. Cover with 1/2 the tomato sauce. Smooth on another 1/3 of the potato mixture, and cover with the rest of the sauce. Top with the remaining potato mixture.
- Drizzle the torte with olive oil and sprinkle with a bit more pecorino romano.
- Bake for ~75 minutes. If the top browns quickly cover with foil until cooking time is over (I did not use foil). Knife should test clean when done.
- Cool and serve at room temperature.
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