Idaho® Potato Torta with Tomato Sauce | Idaho Potato Commission

Ingredients

• 1 cup olive oil
• 1/2 cup minced onion
• 5 to 6 whole tomatoes, peeled and sliced
• 2/3 cup shredded fresh basil leaves
• To taste salt
• To taste freshly ground black pepper
• 1 eggplant, trimmed and sliced 1/4 inch thick
• 1 zucchini, trimmed and sliced 1/4 inch thick
• 2 large yellow onions, peeled and sliced 1/4 inch thick
• 3 red peppers, halved and seeded
• 6 garlic cloves, peeled and left whole
• 1 cup sliced domestic mushrooms
• 6 Idaho® potatoes
• 1 cup whole milk
• 1 1/2 cups fresh white bread crumbs
• 6 tablespoons grated Parmesan cheese
• 3 cups 6 ounces Mesclun mix (seasonal and wild greens)
• 1/2 cup cooked or canned black beans, drained
• 2 tablespoons red wine vinegar