Deep-Dish Potato Torta with Peppers and Olives
This makes a great vegetarian potato main dish. Any cheese will work. Try Parmesan, Fontina or Mozzarella. Works well as a special holiday dish, too.
Ingredients
- 2 Pounds Alsum potatoes peeled, halved
- 3 Bell peppers orange, red, and yellow
- 1 Small Onion peeled and thinly sliced
- 1 Cup Fennel (white bottom part only) thinly sliced
- ½ Tablespoon Olive oil
- 3 Tablespoons Basil pesto
- ¾ Pound Thinly sliced part skim mozzarella cheese divided
- ¼ Cup Shredded Romano or Parmesan cheese divided*
- 3 Tablespoons Kalamata olives pitted and chopped
Instructions
- Preheat oven to 375°F.
- Place potatoes in a steamer basket with a small amount of water. Bring to a boil; cover and steam for 20 to 30 minutes or until tender. Let cool, then cut into thin slices
- Cut peppers in half, discard stems and seeds. Place peppers on foil-lined baking sheet and flatten with hand. Bake for 20 minutes or until browned and blistered. Wrap peppers up in foil to steam for 10 minutes. Remove skin from peppers and cut into strips. Press between several layers of paper towels to remove excess moisture.
- Saute the onion and fennel in olive oil for about 20 minutes or until very soft, stirring frequently. Stir in the pesto and cook for several minutes more.
- Spray a 9-inch deep dish pie plate or springform pan with non stick cooking spray and place on a foil lined baking sheet. Cover the bottom with ⅓ of the potatoes, ½ the peppers and ½ the cheese. Spread the onion mixture evenly over the top and cover with another layer of potatoes and peppers. Cover the top with the remaining cheese and sprinkle with olives.
- Bake for 45 to 50 minutes, tenting the top with foil after 30 minutes.
- Let cool to room temperature and cut into thin wedges. Makes 16 wedges.
Notes
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.