FLORIDA POTATO TORTA WITH SUN-DRIED TOMATOES AND OLIVES

NGREDIENTS:
2 lb. Florida potatoes, halved
3 Florida bell peppers (orange, red and yellow)
1 small onion, peeled and thinly sliced
1 cup thinly sliced, coarsely chopped fennel (white bottom part only)
½ Tbsp. olive oil
3 Tbsp. pesto (your favorite kind)
¾ lb. thinly sliced part-skim mozzarella cheese, divided
¼ cup shredded Parmesan cheese, divided
3 Tbsp. kalamata olives, pitted and chopped
3 Tbsp. sun-dried tomatoes, chopped

Preheat oven to 375 degrees. Place potatoes in a large pot filled halfway with lightly salted water. Bring to a boil and continue cooking 20 to 30 min. or until almost tender. Let cool, then cut into thin slices. Cut peppers in half; discard stems and seeds. Place peppers on foil-lined baking sheet and flatten with hand. Bake for 20 min., or until browned and blistered. Wrap peppers in foil and steam for 10 min. Remove skin from peppers and cut into strips. Press between several layers of paper towels to remove excess moisture. Sauté the onion and fennel in olive oil for about 20 min. or until very soft, stirring frequently. Stir in the pesto and cook for several minutes more. Spray a 9-inch deep-dish pie plate or spring form pan with non-stick cooking spray and place on a foil-lined baking sheet. Cover the bottom with 1/3 of the potatoes, ½ the peppers and ½ the cheese. Spread the onion mixture evenly over the top and cover with another layer of potatoes and peppers. Cover the top with the remaining cheese, and sprinkle with olives and sun-dried tomatoes. Bake for 45 to 50 min.; cover the top with foil after 30 min. and continue baking. Let cool to room temperature and cut into wedges. Serve with sour cream, if desired.