Italian Potato Torta

• 6 cups cubed peeled baking potato (about 1 3/4 pounds)
• 1/2 cup all-purpose flour
• 2 teaspoons olive oil
• 1/8 teaspoon salt
• 1 large egg
• Cooking spray
• 1/4 teaspoon dried Italian seasoning
• 2 garlic cloves, minced
• 1 (14.5-ounce) can diced Italian-style tomatoes, drained
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 3/4 cup (3 ounces) grated fresh Parmesan cheese
• Thyme sprigs (optional)

1. Preheat oven to 450u0b0.
2. Place potatoes in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain. Return potatoes to pan; add flour, oil, salt, and egg. Mash potato mixture with a potato masher until smooth.
3. Spread potato mixture into a 9-inch round cake pan coated with cooking spray. Combine seasoning, garlic, and tomatoes; spread evenly over potato mixture. Combine cheeses, and sprinkle over tomato mixture. Bake at 450u0b0 for 25 minutes or until golden. Let stand 20 minutes. Cut torta into 4 wedges. Garnish with thyme, if desired.

baking potato, allpurpose, olive oil, salt, egg, cooking spray, italian seasoning, garlic, italianstyle tomatoes, mozzarella cheese, parmesan cheese, thyme

Taken from www.myrecipes.com/recipe/italian-potato-torta (may not work)