Potato, Black Olive and Tomato Torta

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.

Potato, Black Olive and Tomato Torta

 Potato, Black Olive and Tomato Torta

Yield :

  • Serving size: 1 piece.
  • Smartpoints: 4

Ingredients :

  • 2Tbsp extra virgin olive oil, divided
  • 2 1⁄2pound(s) uncooked Yukon gold potato(es), medium-size, thinly sliced
  • 1large uncooked shallot(s), thinly sliced
  • 1clove(s) garlic clove(s), minced
  • 28oz canned diced tomatoes, packed in juice, well drained
  • 10medium olive(s), black (Gaeta or Kalamata), pitted, roughly chopped
  • 1sprig(s) fresh thyme, leaves lightly chopped (plus extra for garnish)
  • 1⁄2tsp table salt, divided
  • 1⁄2tsp ground allspice, divided
  • 1⁄8tsp black pepper, freshly ground, divided
  • 3Tbsp grated Pecorino Romano cheese

Preparation :

  • Preheat oven to 375°F.
  • 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.
  • 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.
  • Make a second layer in the same way, ending with remaining 1 Tbsp oil and 1 1/2 Tbsp Pecorino.
  • 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.


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