Potato Torta (Gratto Di Patate) Recipe

Name: Potato Torta (Gratto Di Patate)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 medium onion, finely chopped; 6 tablespoons olive oil; 2 cups canned chopped Italian tomatoes, with juice; coarse salt; freshly ground black pepper; 8 large all-purpose potatoes, boiled and peeled; 3 eggs, lightly beaten; 1 cup coarsely chopped salami; 1 cup diced mozzarella cheese; 3/4 cup diced smoked provolone cheese; 1/2 cup grated parmesan cheese; 1/2 cup chopped fresh Italian parsley; 2 tablespoons butter; 1 cup bread, crumbs (fresh)

Servings: persons

1/2 medium onion, finely chopped
6 tablespoons olive oil
2 cups canned chopped Italian tomatoes, with juice
coarse salt
freshly ground black pepper
8 large all-purpose potatoes, boiled and peeled
3 eggs, lightly beaten
1 cup coarsely chopped salami
1 cup diced mozzarella cheese
3/4 cup diced smoked provolone cheese
1/2 cup grated parmesan cheese
1/2 cup chopped fresh Italian parsley
2 tablespoons butter
1 cup bread, crumbs (fresh)

1
Saute onion in 3 tablespoons olive oil in a skillet over low heat until golden, about 3-4 minutes.
2
Add in tomatoes, salt, and pepper; cook over medium heat until the tomato sauce is thick and dry.
3
Put potatoes through a ricer or mash in a bowl with a fork until smooth.
4
Combine the potatoes with the eggs, salami, mozzarella, smoked provolone, Parmesan, and parsley; mix well.
5
Generously butter a 9 x 2 1/2 inch springform pan; coat heavily with bread crumbs, reserving some for the top.
6
Spread 1/3 of the potato mixture evenly in the bottom of the pan; spread half of the tomato sauce over the potatoes.
7
Spread another third of the potato mixture evenly over the tomato sauce; repeat with the remainng tomato sauce and potato mixture; smooth the top.
8
Sprinkle with the remaining breadcrumbs.
9
Drizzle with the remaining 3 tablespoons olive oil.
10
Place on a baking sheet; bake in a preheated 350u00b0 for 1 to 1 1/4 hours or until the top is crusty and brown.
11
Let cool completely at room temperature; refrigerate for several hours or overnight to make slicing easier.

765

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/2 medium onion, finely chopped, 6 tablespoons olive oil, 2 cups canned chopped Italian tomatoes, with juice, coarse salt, and more.

Yes, Potato Torta (Gratto Di Patate) 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.

That's it — enjoy your meal!

Potato Torta (Gratto Di Patate)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions