Potato Torta With Roasted Red Peppers And Olives

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 2 lbs yukon gold potatoes
• 1 cup thin strips roasted red pepper, patted dry
• 1 small onion, thinly sliced
• 1 cup coarsely chopped fennel
• 1/2 tablespoon olive oil
• 3 tablespoons basil pesto
• 3/4 lb thinly sliced mozzarella cheese
• 1/4 cup grated parmesan cheese
• 3 tablespoons kalamata olives, chopped

Recipe

• 1 preheat oven to 375f& butter an 8 cup deep-dish pie pan.
• 2 steam potatoes for 30 minutes. cool and slice into thin slices.
• 3 saute onion and fennel in olive oil for 20 minutes. stir in pesto.
• 4 layer about 1/2 of the potato slices overlapping& sprinkle with 1/2 of the red pepper strips; top with 1/2 of the cheese.
• 5 spread the onion mixture.
• 6 repeat layering, with potaoes& peppers.
• 7 cover with remaining cheese and sprinkle with olives.
• 8 cover with foil, place on a baking sheet & bake until potatoes are tender (50- 60 minutes); uncover for the last 10 to 15 minutes to crisp top.
• 9 let stand for 10 minutes.