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Potato, Olive, and Ricotta Torta

Potato, Olive, and Ricotta Torta Recipe

  • 2 tablespoons extra virgin olive oil, plus extra for oiling the dish
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • ½ pound Yukon gold potatoes, peeled, diced, and boiled in salted water until tender
  • 4 large eggs
  • ¾ pound whole milk ricotta
  • ¼ cup pitted oil-cured black olives, coarsely chopped
  • ½ cup freshly grated pecorino cheese
  • Unsalted butter
  • Dried bread crumbs
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 248kcal (12%)
Total Fat 17g (26%)
Saturated Fat 7g (34%)
Cholesterol 164mg (55%)
Total Carbohydrate 14g
Dietary Fiber 1g
Sugars 4g
Protein 11g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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