← Back to Search Results
baking Italian
Potato, Olive, and Ricotta Torta Recipe-3644

Photo by:
Comments: 0


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%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lucid-food Lucid Food
by Louisa Shafia
amor-y-tacos Amor Y Tacos
by Deborah Schneider
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
desserts-4-today Desserts 4 Today
by Abby Dodge
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?