Potato Torta with Roasted Red Peppers and Olives
Elevate your next dinner with this exquisite Potato Torta with Roasted Red Peppers and Olives—a hearty, Mediterranean-inspired dish that’s as beautiful as it is delicious. Layered with tender russet potatoes, caramelized onions, and the tangy bite of Kalamata olives, this savory creation is infused with the smoky-sweet flavor of roasted red peppers and topped with a rich egg and cream custard. Parmesan cheese adds a touch of nutty indulgence, while fresh parsley brightens every bite. Baked to golden perfection in a springform pan, this potato torta is perfect for brunch, dinner parties, or a comforting weeknight meal. Serve warm or at room temperature for a simple yet sophisticated dish that pairs wonderfully with a crisp green salad or a glass of white wine.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 1 large Yellow onion
- 3 cloves Garlic
- 1 cup Roasted red peppers
- 0.5 cup Kalamata olives
- 0.5 cup Parmesan cheese
- 4 Eggs
- 0.25 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat the oven to 375°F (190°C).
Peel and thinly slice the potatoes into 1/8-inch rounds. Set aside in a bowl of cool water to prevent discoloration.
Heat 2 tablespoons of olive oil and the butter in a large skillet over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until soft and golden brown, about 10 minutes.
Mince the garlic and add it to the skillet with the onions. Cook for 1 minute, until fragrant. Remove from heat and let cool slightly.
Drain and pat the potato slices dry with a clean kitchen towel. Grease the bottom and sides of a 9-inch springform pan with the remaining 1 tablespoon of olive oil.
Layer half of the potato slices in the bottom of the pan, overlapping slightly. Sprinkle with a pinch of salt and pepper.
Spread half of the cooked onion-garlic mixture over the potatoes, followed by half of the roasted red peppers and half of the chopped Kalamata olives.
Sprinkle with 1/4 cup of grated Parmesan and repeat the layers with the remaining potatoes, onion mixture, peppers, olives, and Parmesan.
In a bowl, whisk together the eggs, heavy cream, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Pour the mixture evenly over the layered potatoes.
Cover the pan with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.
Let the torta cool for 10 minutes, then run a knife around the edges of the pan to loosen it. Release the springform and transfer the torta to a serving platter.
Garnish with freshly chopped parsley before serving. Slice into wedges and serve warm or at room temperature.
Nutrition Facts
Calories |
2712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.6 g | 191% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 4714 mg | 205% | |
| Total Carbohydrate | 263.9 g | 96% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 19.5 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 932 mg | 72% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 6775 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
