How many servings does this recipe make?

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

What ingredients do I need for Potato Torta With Roasted Red Peppers and Olives?

You need 9 ingredients. The key ingredients include: 2 lbs yukon gold potatoes, 1 cup thin strips roasted red pepper, patted dry, 1 small onion, thinly sliced, 1 cup coarsely chopped fennel, and more.

Is Potato Torta With Roasted Red Peppers and Olives suitable as general?

Yes, Potato Torta With Roasted Red Peppers and Olives falls under the General category and is a great choice for this type of meal.

How do I store leftover Potato Torta With Roasted Red Peppers and Olives?

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

Potato Torta With Roasted Red Peppers and Olives

Name: Potato Torta With Roasted Red Peppers and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs yukon gold potatoes; 1 cup thin strips roasted red pepper, patted dry; 1 small onion, thinly sliced; 1 cup coarsely chopped fennel; ½ tablespoon olive oil; 3 tablespoons basil pesto; 34 lb thinly sliced mozzarella cheese; ¼ cup grated parmesan cheese; 3 tablespoons kalamata olives, chopped

Try this homemade Potato Torta With Roasted Red Peppers and Olives recipe the whole family will love. Made with gold potatoes, thin strips roasted red p…

This Potato Torta With Roasted Red Peppers and Olives relies on simple, everyday ingredients such as yukon gold potatoes, small onion, thinly sliced, coarsely chopped fennel and olive oil. It comes together quickly and makes 4 servings, at about 11041 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

2 lbs yukon gold potatoes
1 cup thin strips roasted red pepper, patted dry
1 small onion, thinly sliced
1 cup coarsely chopped fennel
½ tablespoon olive oil
3 tablespoons basil pesto
34 lb thinly sliced mozzarella cheese
¼ cup grated parmesan cheese
3 tablespoons kalamata olives, chopped

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Quick Info

Servings
4 servings
Calories
11041 kcal
Category
General

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