Potato torta with tomatoes and fresh mozzarella (Torta Tarantina) from Verdura: Vegetables Italian Style by Viana La Place

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Notes about this recipe

  • Yildiz100 on September 15, 2019

    She didn't specify how many layers to make. I made 4 layers of potatoes including both the bottom and the top. That makes 3 cheese and tomato layers. I used 3 vine tomatoes discarding the seeds since these are more watery than the Roma tomatoes called for (just right) and slightly more mozzarella than she calls for. (125 grams vs. 85 grams.) Notes for next time. Use way more salt than you think you need. The top layer of potatoes need to be cut ever so slightly thicker and should overlap because they shrink when baked. Baked 55 minutes and thought they were done but some at the very center were slightly underdone. Used waxy potatoes. I wouldn't mind a tad more mozzarella.

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