Potato Torta With Roasted Red Peppers and Olives

Use jarred roasted red peppers & dry them well with paper towels.

• Ready In: 2 hrs
• Yields: 16 wedges

Ingredients

• 2  lbs yukon gold potatoes
• 1  cup  thin strips  roasted red pepper, patted dry
• 1  small onion, thinly sliced
• 1  cup  coarsely chopped fennel
• 1⁄2 tablespoon olive oil
• 3  tablespoons basil pesto
• 3⁄4 lb  thinly sliced mozzarella cheese
• 1⁄4 cup  grated parmesan cheese
• 3  tablespoons kalamata olives, chopped

Directions

1. Preheat oven to 375F& butter an 8 cup deep-dish pie pan.
2. Steam potatoes for 30 minutes. Cool and slice into thin slices.
3. Saute onion and fennel in olive oil for 20 minutes. Stir in pesto.
4. Layer about 1/2 of the potato slices overlapping& sprinkle with 1/2 of the red pepper strips; top with 1/2 of the cheese.
5. Spread the onion mixture.
6. Repeat layering, with potaoes& peppers.
7. Cover with remaining cheese and sprinkle with olives.
8. Cover with foil, place on a baking sheet & bake until potatoes are tender (50- 60 minutes); uncover for the last 10 to 15 minutes to crisp top.
9. Let stand for 10 minutes.