Potato, Olive, and Ricotta Torta Recipe

Name: Potato, Olive, and Ricotta Torta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 pound Yukon gold potatoes, peeled, diced, and boiled in salted water until tender; 4 large eggs; 3/4 pound whole milk ricotta; 1/4 cup pitted oil-cured black olives, coarsely chopped; 1/2 cup freshly grated pecorino cheese; Unsalted butter; Dried bread crumbs

Servings: persons

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
1/2 pound Yukon gold potatoes, peeled, diced, and boiled in salted water until tender
4 large eggs
3/4 pound whole milk ricotta
1/4 cup pitted oil-cured black olives, coarsely chopped
1/2 cup freshly grated pecorino cheese
Unsalted butter
Dried bread crumbs

1
Preheat the oven to 375F degrees.
2
Oil a gratin dish just large enough to hold the ingredients, about 3 inches deep.
3
Heat the olive oil with the herbs in a saucepan over low heat until fragrant.
4
Add the potatoes and stir to coat with the oil for 1 to 2 minutes.
5
Mash the mixture and let cool.
6
Mix the eggs and ricotta until well combined.
7
Add the potatoes, olives, and pecorino and stir.
8
Transfer the mixture to the prepared dish.
9
Dot with butter and sprinkle bread crumbs on top.
10
Bake the torta for 45 minutes, or until firm and light golden.
11
Serve warm or at room temperature.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Potato, Olive, and Ricotta Torta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato, Olive, and Ricotta Torta

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