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Potato, Olive, and Ricotta Torta Recipe-3644

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This satisfying main dish is amazingly simple to assemble. The torta can be served warm, accompanied by a tomato and basil salad. Or cut it into smaller pieces and serve as an antipasto.

Yield: 6 servings


  • 2 tablespoons extra virgin olive oil, plus extra for oiling the dish
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • ½ pound Yukon gold potatoes, peeled, diced, and boiled in salted water until tender
  • 4 large eggs
  • ¾ pound whole milk ricotta
  • ¼ cup pitted oil-cured black olives, coarsely chopped
  • ½ cup freshly grated pecorino cheese
  • Unsalted butter
  • Dried bread crumbs


Preheat the oven to 375°F degrees. Oil a gratin dish just large enough to hold the ingredients, about 3 inches deep.

Heat the olive oil with the herbs in a saucepan over low heat until fragrant. Add the potatoes and stir to coat with the oil for 1 to 2 minutes. Mash the mixture and let cool.

Mix the eggs and ricotta until well combined. Add the potatoes, olives, and pecorino and stir.

Transfer the mixture to the prepared dish. Dot with butter and sprinkle bread crumbs on top.

Bake the torta for 45 minutes, or until firm and light golden. Serve warm or at room temperature.

© 2007 Viana La Place

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 2 tablespoons of butter to dot on the top and 1/4 cup of breadcrumbs for sprinkling.

248kcal (12%)
194mg (19%)
3mg (5%)
129mcg RAE (4%)
164mg (55%)
325mg (14%)
7g (34%)
17g (26%)
1mg (8%)

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