Italian Potato Torta

Italian Potato Torta

6 cups cubed peeled baking potato
1/2 cup all-purpose flour
2 teaspoons olive oil
1/8 teaspoon salt
1 large egg
Cooking spray
1/4 teaspoon dried Italian seasoning
2 cloves garlic, minced
1 (14 1/2 oz) can diced Italian-style tomatoes, drained
1 cup (4 oz) shredded part-skim mozzarella cheese
3/4 cup (3 oz) grated fresh Parmesan cheese Thyme sprigs (optional)

Preheat oven to 450 Place potatoes in a saucepan; cover with water.
Bring to a boil; cook 15 mins 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 cake pan
coated with cooking spray. Combine seasoning, garlic and tomatoes;
spread evenly over potato mixture. Combine cheeses, and sprinkle over
tomato mixture. Bake at 450 degrees for 25 mins or until golden. Let
stand 20 mins. Cut torta into 4 wedges. Garnish with thyme, if desired.
4 servings, serving size 1 wedge.