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SpinachPotato and Turkey Torta Recipe

Ingredients

How to make it

  • Preheat oven to 375 degrees F. Spray sides and bottom of a 9-inch
  • springform pan with nonstick cooking spray. Dust the entire inside of the pan with 2 tablespoons of bread crumbs; set aside.
  • In a large pot, steam potatoes until barely tender, about 7 to 10 minutes (watch them carefully so that they don't get too soft). Remove from heat and drain; set aside.
  • Cook spinach according to package directions just until completely thawed (or thaw overnight in refrigerator).
  • Drain spinach in a colander and rinse under water to bring to room temperature. Drain spinach again.
  • Squeeze handfuls of spinach tightly to wring out excess moisture.
  • The spinach should be almost completely dry; set aside.
  • In a small frying pan, heat 1 tablespoon oil; saute the onion until
  • it becomes translucent. In a bowl, mix the spinach, sautéed onion,
  • egg and egg whites, Parmesan cheese, 1/4 cup of bread crumbs, salt and pepper; set aside.
  • Layer half of the potato slices in the bottom of prepared springform pan.
  • Spread half the spinach mixture on top of the potatoes, followed by half of the red peppers, half of the the mozzarella cheese, and half of the turkey.
  • Repeat with another layer, topping with a layer of potatoes
  • arranged in overlapping circles. Brush potato layer lightly with olive
  • oil and season with salt and pepper.
  • Bake for 40 minutes. Remove from pan and cut into wedges. May be served warm or at room temperature.
  • Makes 8 to 10 servings

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gotmusicinme Martinez, CA

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