Potato Torta With Spinach & Cheese (WW)

6
Servings
10m
Prep Time
60m
Cook Time
1h 10m
Ready In


"6 smart points/serving Recipe source: Weight Watchers The Little Big Book of Fruits & Vegetables"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (210.1 g)
  • Calories 214.1
  • Total Fat - 8.5 g
  • Saturated Fat - 4 g
  • Cholesterol - 84.9 mg
  • Sodium - 368.1 mg
  • Total Carbohydrate - 22.7 g
  • Dietary Fiber - 3.4 g
  • Sugars - 2.8 g
  • Protein - 12.4 g
  • Calcium - 289.3 mg
  • Iron - 2 mg
  • Vitamin C - 18.9 mg
  • Thiamin - 0.2 mg

Step 1

In a saucepan place potatoes and enough water to cover and then bring to boil and cook until tender (20 minutes); drain and transfer to a bowl and mash until smooth.

Step 2

Preheat oven to 375 degrees F.

Step 3

Spray a 9 inch pie dish with non-stick spray and sprinkle with bread crumbs to coat bottom and side of dish.

Step 4

In a skillet over medium heat heat the oil and then add the garlic and cook stirring constantly until fragrant (30 seconds). Stir in spinach and cook stirring until wilted (2 minutes). Add the spinach mixture to the potatoes, stir to combine and let cook slightly.

Step 5

In another bowl whisk together the eggs, milk, salt, nutmeg and pepper; stir in the shredded Italian cheese blend and then stir into the potato mixture; spoon into prepared pie dish.

Step 6

Bake for 25 minutes or until lightly browned and heated through. Sprinkle with Parmesan and bake until cheese melts (3-5 minutes). Cool for 5 minutes before cutting into wedges to serve.

Tips & Variations


No special items needed.

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