Makes 4 servings

Ingredients:

6 cups peeled and cubed baking potatoes (about 1 3/4 pounds)
1/2 cup all purpose flour
2 teaspoons olive oil
1/8 teaspoon salt
1 large egg
1/4 teaspoon dried Italian seasoning
2 garlic cloves, minced
1 (14.5-ounce) can diced Italian-style tomatoes, drained
1 cup part-skim mozzarella cheese
3/4 cup grated fresh Parmesan cheese

Preheat oven to 450 degrees F.

Place potatoes in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain. Return potatoes to pan; add flour, oil, salt, and egg. Mash potato mixture with a potato masher until smooth.

Spread potato mixture into a 9-inch round greased cake pan. Combine the seasoning, garlic, and tomatoes; spread evenly over potato mixture. Combine cheeses, and sprinkle over tomato mixture. Bake for 25 minutes or until golden. Let stand 20 minutes. Cut torta into 4 wedges and serve warm.