Torta

Marianne!
Last night I made a dish that I didn't think my girls would like, but they did! It was a greens/potato torta from the current issue of Cooking Light. They called for all sorts of different greens, but all I had was spinach and a handful of kale. I also didn't have the specific cheeses they requested, but I just used what I had on hand and it was fabulous! I grew up 5 miles out in the country. A trip to town didn't happen if you ran out of something or didn't have an ingredient - we used what we had on hand. Amazing what we learn when we're children and don't even realize we're learning it...

Here's the recipe:

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

Preparation

1. Preheat oven to 375°.

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 375° for 25 minutes. Remove from oven; sprinkle with pecorino. Let stand 10 minutes before serving.

Yum!
Annie