Deep-Dish Potato Torta with Peppers and Olives

[Guest guest]

Most people I know don't like fennel. I love it too Katie

Donna

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Katie <cozycate

 

Wed, 27 Feb 2008 12:11:51

 

Re: Deep-Dish Potato Torta with Peppers and Olives

 

 

This sounds wonderful. Sometimes, like most of the time, it is hard to find

fresh fennel, here in Anchorage, but I will just tuck this away until I can get

it.

Katie

 

AJ <coolcook (AT) execulink (DOT) <coolcook%40execulink.com> com> wrote:

Deep-Dish Potato Torta with Peppers and Olives

 

2 pounds peeled potatoes, halved

3 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 basil pesto

3/4 pound thinly sliced part skim mozzarella cheese, divided

1/4 cup shredded Romano or Parmesan cheese, divided

3 tablespoons kalamata olives, pitted and chopped

 

1. Preheat oven to 375 degrees.

2. Place potatoes in a steamer basket with a small amount of water. Bring to a

boil; cover and steam for 20 to 30 minutes or until tender. Let cool, then cut

into thin slices

3. 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.

4. Saute 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.

5. Spray a 9-inch deep dish pie plate or springform 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.

6. Bake for 45 to 50 minutes, tenting the top with foil after 30 minutes.

7. Let cool to room temperature and cut into thin wedges. Makes 16 wedges.

Makes 10 to 12 servings.

Calories,141, Fat 6 g, Carbs 14 g, Sodium 173 mg, Fiber 2 g.

 

[Guest guest]

Deep-Dish Potato Torta with Peppers and Olives

 

2 pounds peeled potatoes, halved

3 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 basil pesto

3/4 pound thinly sliced part skim mozzarella cheese, divided

1/4 cup shredded Romano or Parmesan cheese, divided

3 tablespoons kalamata olives, pitted and chopped

 

1. Preheat oven to 375 degrees.

2. Place potatoes in a steamer basket with a small amount of water. Bring to a

boil; cover and steam for 20 to 30 minutes or until tender. Let cool, then cut

into thin slices

3. 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.

4. Saute 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.

5. Spray a 9-inch deep dish pie plate or springform 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.

6. Bake for 45 to 50 minutes, tenting the top with foil after 30 minutes.

7. Let cool to room temperature and cut into thin wedges. Makes 16 wedges.

Makes 10 to 12 servings.

Calories,141, Fat 6 g, Carbs 14 g, Sodium 173 mg, Fiber 2 g.

 

 

 

[Guest guest]

This sounds wonderful. Sometimes, like most of the time, it is hard to find

fresh fennel, here in Anchorage, but I will just tuck this away until I can get

it.

Katie

 

AJ <coolcook wrote:

Deep-Dish Potato Torta with Peppers and Olives

 

2 pounds peeled potatoes, halved

3 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 basil pesto

3/4 pound thinly sliced part skim mozzarella cheese, divided

1/4 cup shredded Romano or Parmesan cheese, divided

3 tablespoons kalamata olives, pitted and chopped

 

1. Preheat oven to 375 degrees.

2. Place potatoes in a steamer basket with a small amount of water. Bring to a

boil; cover and steam for 20 to 30 minutes or until tender. Let cool, then cut

into thin slices

3. 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.

4. Saute 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.

5. Spray a 9-inch deep dish pie plate or springform 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.

6. Bake for 45 to 50 minutes, tenting the top with foil after 30 minutes.

7. Let cool to room temperature and cut into thin wedges. Makes 16 wedges.

Makes 10 to 12 servings.

Calories,141, Fat 6 g, Carbs 14 g, Sodium 173 mg, Fiber 2 g.