Potato, Tomato and Artichoke Torta
| Yield: | 1 Servings |
| Categories: |
| 6 | md | Russet Potatoes, scrubbed |
| 8 | oz | Provolone Or Gruyere, grated |
| 4 | oz | Parmesan Or Asiago Cheese, freshly grated |
| 1/4 | c | Italian Parsley, minced |
| 1/2 | c | Fresh Basil Leaves, chopped |
| 1/2 | ts | Nutmeg, freshly grated |
| 6 | lb | Small Red And/Or Yellow Tomatoes |
| 3 | tb | Minced Garlic |
| Extra-Virgin Olive Oil | ||
| Salt And Freshly Ground Black Pepper | ||
| 1 1/2 | c | Yellow Onion, chopped |
| 3 | tb | Butter |
| 3/4 | c | Dry Multi-Grain Bread Crumbs |
| 1/3 | c | Walnuts, toasted, minced |
| 1 1/2 | c | Cooked Artichoke Hearts, thinly sliced |
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