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Photo of Potato, black olive, and tomato torta by WW

Potato, black olive, and tomato torta

4
Points®
Total Time
1 hr 45 min
Prep
20 min
Cook
1 hr 15 min
Serves
8
Difficulty
Easy
The secret to this impressive-looking torta is using 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, which helps cut down on lots of prep time. You can leave them in oven longer if you prefer your potatoes to be a bit crispier. The torta is also assembled with delicious layers of shallots, garlic, canned tomatoes, black olives, and fresh thyme. It's all topped off with a layer of Pecorino Romano. This torta's got all the pizza toppings that you love but in a beautiful, creative presentation.

Ingredients

Extra virgin olive oil

2 Tbsp, divided

Uncooked Yukon gold potato

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

Shallot

1 large, thinly sliced

Garlic

1 clove(s), minced

Canned diced tomatoes

28 oz, packed in juice, well drained

Olives

10 olive(s), 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

⅛ 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.

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