4

Potato, Black Olive and Tomato Torta

Total Time
1 hr 45 min
Prep
20 min
Cook
1 hr 15 min
Serves
8
Difficulty
Easy
The secret to this torta is the Yukon Gold potatoes. They soften and meld without turning starchy or too soft, and their skins are so thin that there’s no need to peel them.
Ingredients

extra virgin olive oil

2 Tbsp, divided

uncooked Yukon gold potato(es)

2½ pound(s), medium-size, thinly sliced

uncooked shallot(s)

1 large, thinly sliced

garlic clove(s)

1 medium clove(s), minced

canned diced tomatoes

28 oz, packed in juice, well drained

olive(s)

10 medium, black (Gaeta or Kalamata), pitted, roughly chopped

fresh thyme

1 sprig(s), leaves lightly chopped (plus extra for garnish)

table salt

½ tsp, divided

ground allspice

½ tsp, divided

black pepper

tsp, freshly ground, divided

grated Pecorino Romano cheese

3 Tbsp

Instructions

  1. Preheat oven to 375°F.
  2. Drizzle 1/2 Tbsp oil into a 10-inch round baking dish (3-inch deep); use your fingers to coat bottom of dish with oil.
  3. Cover bottom of baking dish with a layer of overlapping potato slices; top with half of shallots and all of garlic. Add half of tomatoes and half of olives; scatter on half of thyme. Season with 1/4 tsp salt, 1/4 tsp allspice and pinch pepper. Drizzle on 1/2 Tbsp oil; sprinkle on 1 1/2 Tbsp Pecorino.
  4. Make a second layer in the same way, ending with remaining 1 Tbsp oil and 1 1/2 Tbsp Pecorino.
  5. Cover dish with aluminum foil; bake until potatoes are tender, 1 hour. Increase heat to 425°F degrees, remove foil and bake just until top is lightly browned, 10-15 minutes more; remove from oven and let rest 10 minutes before slicing into 8 equal pieces.
  6. Serving size: 1 piece.
Notes
Leave in oven longer if you prefer you potatoes a bit crispier.

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