Potato and Greens Torta

Potato and Greens Torta (Adapted from CL)

1 1/2 pounds small Yukon gold potatoes
salt
1 tablespoon extra-virgin olive oil
4 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper
4 cups torn romaine lettuce
2 cups packed fresh baby spinach
2 cups packed arugula
1/2 cup milk
2 ounces (about 1/2 cup) shredded fontina cheese
2 ounces (about 1/2 cup) fresh grated Asiago cheese, divided
2 large eggs, lightly beaten
1 teaspoon cayenne pepper sauce
fresh ground black pepper
3 tablespoons dry breadcrumbs

Preheat oven to 375 degrees.

In a large saucepan, add potatoes and enough water to cover - season with salt. Bring to a boil - reduce heat to a simmer and cook until tender, about 15 minutes. Drain and allow to cool slightly. Peel potatoes - press potato flesh through a potato ricer into a large bowl.

In a large skillet, heat oil over medium. Add garlic and crushed red pepper - cook until very fragrant, about 1 to 2 minutes. Stir in romaine, spinach and arugula - cook, tossing often, until wilted, about 1 to 3 minutes. Remove from the heat and allow to cool slightly. Finely chop wilted greens.

Into the bowl with the potatoes, add greens, milk fontina, eggs and cayenne pepper sauce - season generously with salt and fresh ground black pepper. Stir mixture until well combined.

Lightly coat a 9" pie plate with cooking spray - add breadcrumbs and shake to coat the bottom and side. Add potato mixture into the pie plate, smoothing the top.

Place into the oven and bake for 25 minutes. Remove from oven and scatter the top with the Asiago cheese. Set aside and let stand for at least 10 minutes before serving.

Makes about 4 to 6 servings.

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