Potato Torte

The main dish at Christmas lunch was Potato Torte. This is an easy make ahead recipe that everyone loves - potatoes, cheese, zesty tomatoes - it smells like pizza when it's cooking.

Plus it looks impressive on a pedestal stand.

The recipe is adapted from Diana Shaw's Vegetarian Entertaining, a great book of recipes and menus for vegetarian feasts throughout the year.

I've been making it for years for celebrations and for comfort food. It reheats well as leftovers. I will shape the last couple of wedges into patties, fry them, and serve them with fried eggs for breakfast.

It's a Christmas gift that keeps on giving.

Potato Torte
1 large onion, peeled and diced
2 tbsp olive oil
14-oz can diced tomatoes
6 large potatoes (I used 12 smaller red ones), boiled and peeled
3 eggs, beaten
1 1/2 cups diced cheese (I used a combination of jersey jack, kerrygold reserve cheddar and firehouse mike cheddar)
3/4 cup grated parmesan
1/2 cup chopped fresh parsley
1/3 cup chopped fresh oregano (or 2 tsp dried)
1 tbsp olive oil
black pepper
butter

Sauté onion in 2 tbsp olive oil until soft. Add tomatoes and black pepper to taste. Cook over medium heat 10 minutes or so until the sauce is thick and smooth.

Mash the potatoes. Stir in the eggs, cheese, parsley and oregano.

Butter a 10" springform pan. Put one-third of the potato mixture in the bottom. Cover with half the tomato sauce. Then a layer of potato, a layer of tomato sauce, and a final layer of potato on the top.

Drizzle with olive oil. At this point, the torte can be refrigerated overnight, then brought to room temperature before baking.

Bake at 350°F for one hour. Cover with foil and bake an additional 15-20 minutes. Let sit 10 minutes before serving. It can also be served at room temperature as part of a buffet.

Serves 12