Potato and Greens Torta

Name: Potato and Greens Torta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters packed arugula leaves; 3 Tbsps dry breadcrumbs; 2 larges eggs, lightly beaten; 57 grams 1/2 cup shredded fontina cheese; 3 garlic cloves, minced; 118 milliliters 2% reduced-fat milk; 1 Tbsp extra-virgin olive oil; 28 grams 1/4 cup grated fresh pecorino Romano cheese; 946 milliliters torn romaine lettuce; 4 teaspoons fine sea salt, divided; 473 milliliters packed fresh spinach leaves; 680 grams Yukon gold potatoes

One portion of this dish contains approximately 11g of protein, 9g of fat, and a total of 204 calories. This recipe serves 6. Head to the store and pick up milk, yukon gold potatoes, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 37

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Oven

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.

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Potato

Water

Salt

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Sauce Pan

Drain; cool slightly. Peel potatoes; discard peels. Press cooked potatoes through a ricer into a large bowl.

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Potato

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Potato Ricer

Bowl

Heat oil in a large nonstick skillet over medium heat.

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Cooking Oil

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Frying Pan

Add garlic; cook 2 minutes, stirring frequently. Stir in romaine, spinach, and arugula; cook 1 minute or until greens wilt, tossing frequently.

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Arugula

Romaine

Spinach

Garlic

Greens

Remove greens from pan; finely chop.

Ingredients you will need

Greens

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Frying Pan

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.

Ingredients you will need

Cooking Spray