POTATO TORTA WITH PEPPERS AND OLIVES

POTATO TORTA WITH PEPPERS AND OLIVES image

Categories Potato

Number Of Ingredients 9

2 lbs. peeled white potatoes, halved
3 bell peppers (red, yellow, orange)
1 small onion, peeled and thinly sliced
1 cup thinly sliced, coarsely chopped fennel (white bottom part only)
1/2 T. olive oil (you will need more)
3 T. basil pesto
3/4 lb. thinly sliced part skim mozzarella cheese (I grated mozzarella and fontina cheeses)
1/4 c. shredded parmesan cheese
3 T. kalamata olives, pitted and chopped

Steps:

Preheat oven to 375 degrees. Place potatoes in a steamer basket with a small amount of water. Bring to a boil; cover and steam for 20-30 min. or until tender. Let cool, then cut into thin slices. Cut peppers in half, discard stems and seeds. Place peppers on foil-lined baking sheet and flatten with hand. Bake for 20 min. or until browned and blistered, then wrap in foil to steam for 10 min. Remove skin from peppers; cut peppers into strips and press between several layers of paper towels to remove excess moisture. Saute the onion and fennel in olive oil for about 20 min. or until very soft, stirring frequently. Stir in the pesto and cook for several minutes more. Spray a 9" deep-dish pan with nonstick cooking spray. Cover the bottom with 1/2 of the potatoes, 1/2 the peppers and 1/2 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 the parmesan cheese; sprinkle olives on top. Bake for 45-50 min., tenting the top with foil after 30 min. Let cool to room temperature and cut into thin wedges. Makes 16 wedges.