Imagine a dish that combines the creamy richness of potatoes, the aromatic burst of basil pesto, and the melty goodness of mozzarella cheese – all baked to golden perfection. This Mixed Potato Pesto Torta is not just a recipe; it's a flavor explosion that will transport your taste buds straight to the sun-drenched hills of Italy. Whether you're looking to impress dinner guests or treat yourself to a gourmet meal, this torta promises to be a show-stopping centerpiece that's surprisingly simple to create.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 4 medium potatoes, sliced
- 1 cup basil pesto
- 1 cup grated mozzarella cheese
- 2 eggs
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9-inch round baking dish or springform pan.
- Wash and thinly slice the potatoes using a mandoline or sharp knife, ensuring uniform thickness of approximately 1/8 inch for even cooking.
- In a small bowl, whisk together the eggs, adding salt and pepper to season. This will help bind the layers and add richness to the torta.
- Begin layering the potato slices in the prepared baking dish, slightly overlapping each slice to create a compact base.
- Spread a thin layer of basil pesto over the potato slices, ensuring even distribution of the herbal sauce.
- Sprinkle a portion of the grated mozzarella cheese over the pesto layer, creating a creamy and melty texture.
- Repeat the layering process: potatoes, pesto, and cheese, until all ingredients are used, typically creating 3-4 layers.
- Pour the seasoned egg mixture evenly over the layers, allowing it to seep between the potato slices.
- Cover the baking dish with aluminum foil to prevent excessive browning and ensure even cooking.
- Bake in the preheated oven for 35-40 minutes, then remove the foil and bake for an additional 5-10 minutes to achieve a golden-brown top.
- Remove from the oven and let the torta rest for 10 minutes to set and make cutting easier.
- Slice into wedges and serve warm as a delightful main course or side dish.
Tips
- Slice Precision: Use a mandoline slicer for consistently thin potato slices, which ensures even cooking and a beautiful layered presentation.
- Moisture Management: Pat your potato slices dry before layering to prevent excess water from making your torta soggy.
- Cheese Selection: For the best flavor, use fresh, high-quality mozzarella and consider adding a sprinkle of Parmesan for extra depth.
- Pesto Pro Tip: If you're short on time, store-bought pesto works great, but homemade pesto will elevate the dish to restaurant-quality.
- Resting is Key: Always let the torta rest for 10 minutes after baking – this helps it set and makes cutting much easier.
- Serving Suggestion: Serve with a crisp green salad or as a stunning side dish that complements grilled meats or roasted vegetables.
Nutrition Facts
Calories: 257kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
