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Potato Torta

I've made this a few different ways - using fresh tomatoes, using canned fire-roasted tomatoes, or just plain canned tomatoes. Well and this time it turned out I used crushed fire-roasted tomatoes.  After I opened the can, I realized that they were crushed tomatoes.  I let the tomatoes strain through a sieve for about 10 minutes to get some of the extra liquid out. It's a nice side dish but you could use it as a main course also. I've made it a few times for the Easter Buffet.

Potato Torta (adapted from Cooking Light)

2lbs of potatoes cubed
3 T olive oil
1t basil
1t oregano
salt/pepper
1/4 c grated Parmesan cheese
1 egg
1/2 c flour
14.5 oz canned tomatoes, drained
2 clove garlic, chopped
fresh basil
1 c mozzarella, shredded

Boil the potatoes in salted water until tender. Drain. Add seasonings and Parmesan cheese. Mash potatoes adding olive oil as needed to keep potatoes moist.  Add egg and flour. Mix.  Spread in greased 9" pan.  Add garlic and basil to tomatoes. Spread tomatoes over potato mixture.  Sprinkle mozzarella over tomatoes.  Bake for 25 minutes at 450. Let stand for 20 minutes before serving.

If you are using the fire-roasted tomatoes, you don't really need the basil.  The fire-roasted tomatoes have a lot of flavor. 

You can prep the potato part ahead of time and then add the topping and bake.  I've also baked it and then just rewarmed it.  It is a pretty forgiving dish and works well either way.
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