Torta, Italian for cake, is a good name for this savory treat. The potato, cheese, and salmon mixture resembles cake batter and the end result is light and delicious.
Torta di Patate e Salmone
(adapted for the Sun Oven from Bon Appétit)
2 1/2 pounds russet potatoes, peeled and cut into 1-inch chunks
1 cup low fat milk
4 ounces soft goat cheese
3 tablespoons freshly grated Parmesan cheese, divided
2 large eggs
1 can (14.5-ounce) pink salmon (with bones), drained, skin removed
1/2 cup chopped green onions (about 4)
Set Sun Oven out to preheat. Spray a baking pan with cooking spray.
Cook the potatoes in a large pot of boiling, salted water until soft, about 20 minutes. Drain and transfer to a large bowl. Add the milk, goat cheese, and 2 tablespoons of the Parmesan. Use an electric mixer to beat until just smooth. Season with salt and pepper. Beat in the eggs. In a small bowl, use your hands to separate the salmon into chunks and smash the bones. Use a rubber spatula to mix in the salmon and green onions into the potato mixture. Spread the mixture evenly into the prepared baking dish. Cover with a second baking dish and bake in the Sun Oven until heated though and golden, 1 to 1 1/2 hours. Let cool slightly and serve.
Makes 6 servings.