Potatoes, onions and more.

Deep-Dish Potato Torta with Peppers and Olives

Description

This makes a great vegetarian main dish. Any cheese will work. Try manchego, Parmesan, fontina or mozarella.  Works well as a special holiday dish, too.

Ingredients

2PoundPeeled potatoes, halved
3 Bell peppers (orange, red, and yellow)
1SmallOnion, peeled and thinly sliced
1CupThinly sliced, coarsely chopped fennel (white bottom part only)
1⁄2TablespoonOlive oil
3TablespoonBasil pesto
3⁄4PoundThinly sliced part skim mozzarella cheese, divided
1⁄4CupShredded Romano or Parmesan cheese, divided*
3TablespoonKalamata olives, pitted and chopped

Instructions

1. Preheat oven to 375 degrees.

2. 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

3. 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.

4. 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.

5. 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 1/3 of the potatoes, 1/2 the peppers and 1/2 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.

6. Bake for 45 to 50 minutes, tenting the top with foil after 30 minutes.

7. 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.

Summary

Yield
16 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time1 hour
Cook time1 hour
RecipesVegetarian Gluten-Free Breakfast