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Potato, Olive, and Ricotta Torta

Updated February 23, 2016

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.

6 servings

Cooking Methodbaking

CostInexpensive

Moderate

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseantipasto/mezze, main course

Dietary Considerationvegetarian

Equipmentbaking/gratin dish

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturecheesy, herby, savory

Type of Dishgratin

Ingredients

  • 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

Instructions

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.

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