Savory Potato and Cheese Torta

Savory Potato and Cheese Torta
Savory Potato and Cheese Torta
Portions: 4 servings
Serving Size:
mascarpone cheese 8 oz.
basil, chopped 2 Tbs.
cream cheese 4 oz.
sun-dried tomatoes, chopped 3 oz.
spinach, chopped 4 oz.
Papetti's® Easy Eggs® Liquid Egg Yolks 1/2 cup
heavy cream 1 cup
Simply Potatoes® Shredded Hash Browns 1 cup
salt and pepper to taste


  1. Spray large muffin pan with non-stick spray.
  2. In a stainless steel bowl add eggs slowly to softened mascarpone and cream cheese mixing well.
  3. Add heavy cream, potatoes, spinach, basil and tomatoes. Mix well and adjust seasonings.
  4. Spoon into muffin pan filling each cup 3/4 to the top.
  5. Bake at 350°F 30-40 minutes until form. Inserted toothpick should come out clean. Cool slightly, and serve.


  • Serve with: frisée salad with raspberry dressing
  • Garnish with: chopped smoked almonds
  • Daypart suggestion: an appetizer to share or a light lunch offering
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