Florida Potato Torta with sun dried tomatoes and Olives
- Ingredients
-
Amount Ingredient 2 pounds Florida potatoes, halved 3 Florida bell peppers (orange, red and yellow) 1 small onion, peeled and thinly sliced 1 cup thinly sliced, coarsely chopped fennel (white bottom part only) 1/2 tablespoon olive oil 3 tablespoons pesto (your favorite kind) 3/4 pound thinly sliced part skim mozzarella cheese, divided 1/4 cup shredded Parmesan cheese, divided 3 tablespoons kalamata olives, pitted and chopped 3 tablespoons sun dried tomatoes, chopped - Preparation
- Preheat oven to 375 degrees. Place potatoes in a large pot filled half way with lightly salted water. Bring to a boil and continue cooking 20 to 30 minutes or until almost 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. Sauté 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 spring form 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 and sun dried tomatoes. Bake for 45 to 50 minutes, cover the top with foil after 30 minutes and continue baking. Let cool to room temperature and cut into wedges. Serve with sour cream if desired.
- Yield
- 8 servings
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