Potato And Greens Torta Recipe

Name: Potato And Greens Torta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds small Yukon gold potatoes; 3 1/2 teaspoons fine sea salt, divided; 1 tablespoon extra-virgin olive oil; 3 garlic cloves, minced; 4 cups torn romaine lettuce; 2 cups packed fresh spinach leaves; 2 cups packed arugula leaves; 1/2 cup 2% reduced-fat milk; 1/2 cup (2 ounces) shredded fontina cheese; 2 large eggs, lightly beaten; Cooking spray; 3 tablespoons dry breadcrumbs; 1/4 cup (1 ounce) grated fresh pecorino Romano cheese

Servings: persons

1 1/2 pounds small Yukon gold potatoes
3 1/2 teaspoons fine sea salt, divided
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
4 cups torn romaine lettuce
2 cups packed fresh spinach leaves
2 cups packed arugula leaves
1/2 cup 2% reduced-fat milk
1/2 cup (2 ounces) shredded fontina cheese
2 large eggs, lightly beaten
Cooking spray
3 tablespoons dry breadcrumbs
1/4 cup (1 ounce) grated fresh pecorino Romano cheese

1
Preheat oven to 375u00b0.
2
Place potatoes and 1 tablespoon salt in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Peel potatoes; discard peels. Press cooked potatoes through a ricer into a large bowl.
3
Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes, stirring frequently. Stir in romaine, spinach, and arugula; cook 1 minute or until greens wilt, tossing frequently. Remove greens from pan; finely chop.
4
Add greens, milk, fontina, eggs, and remaining 1/2 teaspoon salt to potatoes; stir well to combine. Coat a 9-inch pie plate with cooking spray; dust with breadcrumbs. Add potato mixture to prepared dish. Bake at 375u00b0 for 25 minutes. Remove from oven; sprinkle with pecorino. Let stand 10 minutes before serving.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 pounds small Yukon gold potatoes, 3 1/2 teaspoons fine sea salt, divided, 1 tablespoon extra-virgin olive oil, 3 garlic cloves, minced, and more.

Yes, Potato And Greens Torta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato And Greens Torta

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