Potato Torta
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- salt and freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 2 cups fresh bread crumbs
- Carbohydrate 60 g(20%)
- Cholesterol 17 mg(6%)
- Fat 16 g(25%)
- Fiber 7 g(26%)
- Protein 14 g(27%)
- Saturated Fat 5 g(23%)
- Sodium 663 mg(28%)
- Calories 438
Preparation 1. Preheat the oven to 350°F. Grease a 2- to 3-quart, 2- to 3-inch-deep earthenware casserole or baking dish with 2 tablespoons of the olive oil. 2. Slice the potatoes 1/4-inch thick and place in a large bowl. Toss with 1/2 cup of the bread crumbs and season well with salt and pepper. In a small bowl, mix the remaining 1 1/2 cups bread crumbs with the parsley, the remaining 1/4 cup olive oil, and the pecorino. 3. Spread a layer of potatoes in the bottom of the casserole and sprinkle with 3 to 4 tablespoons of the bread crumb and cheese mixture. Continue layering, finishing with the breadcrumb cheese mixture. 4. Bake for 1 hour, or until the potatoes are tender and the top is golden brown. Serve hot.
Preparation 1. Preheat the oven to 350°F. Grease a 2- to 3-quart, 2- to 3-inch-deep earthenware casserole or baking dish with 2 tablespoons of the olive oil. 2. Slice the potatoes 1/4-inch thick and place in a large bowl. Toss with 1/2 cup of the bread crumbs and season well with salt and pepper. In a small bowl, mix the remaining 1 1/2 cups bread crumbs with the parsley, the remaining 1/4 cup olive oil, and the pecorino. 3. Spread a layer of potatoes in the bottom of the casserole and sprinkle with 3 to 4 tablespoons of the bread crumb and cheese mixture. Continue layering, finishing with the breadcrumb cheese mixture. 4. Bake for 1 hour, or until the potatoes are tender and the top is golden brown. Serve hot.
