Italian Potato Torta

Ingredients

• 1.8 pounds baking potatoes cubed peeled
• 14.5 ounce canned tomatoes diced italian-style drained canned
• 1 large eggs 
• 0.5 cup flour all-purpose
• 2  garlic minced
• 0.3 teaspoon seasoning dried italian
• 2 teaspoons olive oil 
• 3 ounces parmesan fresh grated
• 4 ounces part-skim mozzarella cheese shredded
• 0.1 teaspoon salt 

Equipment

• frying pan
• sauce pan
• oven
• cake form
• potato masher

Directions

1. Preheat oven to 45
2. Place potatoes in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender.
3. Drain. Return potatoes to pan; add flour, oil, salt, and egg. Mash potato mixture with a potato masher until smooth.
4. Spread potato mixture into a 9-inch round cake pan coated with cooking spray.
5. Combine seasoning, garlic, and tomatoes; spread evenly over potato mixture.
6. Combine cheeses, and sprinkle over tomato mixture.
7. Bake at 450 for 25 minutes or until golden.
8. Let stand 20 minutes.
9. Cut torta into 4 wedges.
10. Garnish with thyme, if desired.