Potato Torta With Roasted Red Peppers and Olives

• 2 lbs yukon gold potatoes
• 1 cup thin strips roasted red pepper, patted dry
• 1 small onion, thinly sliced
• 1 cup coarsely chopped fennel
• 12 tablespoon olive oil
• 3 tablespoons basil pesto
• 34 lb thinly sliced mozzarella cheese
• 14 cup grated parmesan cheese
• 3 tablespoons kalamata olives, chopped

1. Preheat oven to 375F& butter an 8 cup deep-dish pie pan.
2. Steam potatoes for 30 minutes.
3. Cool and slice into thin slices.
4. Saute onion and fennel in olive oil for 20 minutes.
5. Stir in pesto.
6. Layer about 1/2 of the potato slices overlapping& sprinkle with 1/2 of the red pepper strips; top with 1/2 of the cheese.
7. Spread the onion mixture.
8. Repeat layering, with potaoes& peppers.
9. Cover with remaining cheese and sprinkle with olives.
10. Cover with foil, place on a baking sheet & bake until potatoes are tender (50- 60 minutes); uncover for the last 10 to 15 minutes to crisp top.
11. Let stand for 10 minutes.

gold potatoes, thin strips roasted red pepper, onion, fennel, olive oil, basil pesto, mozzarella cheese, parmesan cheese, kalamata olives

Taken from www.food.com/recipe/potato-torta-with-roasted-red-peppers-and-olives-122627 (may not work)