Savory Potato Walnut Cake

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Diamond Nuts


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4-5 medium-sized red-skinned boiling potatoes or Yukon Gold potatoes (about 1 ¼ pounds)

1 tablespoon olive oil

1 medium yellow onion, sliced

1 red bell peppers, halved, seeded and sliced

2 cloves garlic, chopped

¾ cup California walnuts

1 ½ tablespoons chopped fresh thyme OR 1 ½ teaspoons dried thyme

Salt & pepper to taste

2 large egg whites, lightly beaten

1 cup nonfat plain yogurt

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