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Potato Torta

28 May 2009 5 Comments

Sorry it’s been so quiet lately, but we’ve been having a lot of Real Life at our house. Vehicle accidents, kids in trouble at school – you name it, we got it.

Consequently, comfort food is the dish of the day! The only way it could get more comfortable is if, firstly, someone else made it for you and, secondly, if it were delivered like when you order room service in Britannia hotel rooms. It is simply yummy. A successful experiment! This is a new one for us, but definitely fits the bill. And the best part is that this is just like pizza – you can customize it to your heart’s content. Put whatever add-ins into the potatoes you like – prosciutto and Parmesan like I did, or go for more garlic and some herbs. Or whatever else floats your boat. But whatever you do – add something! Just potatoes would be too plain.

Same goes for the toppings – add some chopped up pepperoni, or mushrooms or whatever toppings you like. Be sure to jazz up the tomatoes with herbs. Don’t delay – this one is a winner!

Potato Torta

Serves 4


  • Cooking spray
  • 1 3/4 pounds potatoes, peeled and cubed
  • 6 cloves garlic, peeled
  • 1 1/2 ounces prosciutto, finely chopped
  • 1/2 cup Parmesan cheese grated
  • 1/2 tablespoon fresh rosemary, minced
  • 1/2 cup all purpose flour
  • 2 teaspoons olive oil
  • 1 large egg
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 tablespoon fresh thyme
  • 1/4 cup fresh basil minced
  • 3 ounces Mozzarella cheese shredded
  • 2 ounces Parmesan cheese grated
  • 1 tablespoon Fresh oregano minced
  • Kosher salt and black pepper to taste


Preheat oven to 450. Coat the bottom of a 9″ springform pan with cooking spray and set aside.

Place potatoes and garlic in a saucepan and cover with water. Bring to a boil and cook until fork tender, about 15 minutes.

Meanwhile, heat a nonstick pan over medium-high heat. Coat with cooking spray and saute prosciutto and fresh rosemary until prosciutto is browned, about 2-3 minutes. Set aside.

When potatoes are done, drain and return to pan over low heat. Stir briefly to allow excess moisture to evaporate. Remove from heat and add prosciutto / rosemary mixture. Add flour, oil and egg. Mash with potato masher until combined and smooth. Season to taste with salt and pepper.

Spread potato mixture in bottom of prepared pan. In a medium bowl, combine tomatoes and herbs. Spread evenly over potato mixture. combine cheeses and sprinkle over tomato mixture.

Bake for 25 minutes or until potatoes are golden and cheese is melted. Let stand 20 minutes.

Cut into wedges and serve. Garnish with fresh herbs.


potato torta whole

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  • Marta said:

    I’m sorry Real Life has been chaotic… I hope vehicle is fixed and kid is keeping out of trouble. I’m glad you’ve had some cooking to vent and bring you satisfaction :)
    This torta looks like a one-dish meal, perfect for a weekend supper! Thanks for sharing it!

    Marta’s last blog post..Silky Panna Cotta with Rhubarb Compote

  • Kevin said:

    This looks nice and tasty! I certainly like all of the cheese in it. :)

  • Nate said:

    Those fresh herbs really make a difference with the potatoes. Nice combination of flavors there!

    Nate’s last blog post..Foodbuzz 24, 24, 24: Ultimate Backyard Lu’au

  • Lori @ RecipeGirl said:

    What a delicious dinner idea. Love it!

  • Fay said:

    Hello and let me commend you for doing a wonderful job with this blog. Your post are entertaining and the layout of your blog is smooth and clean.

    I would like to offer my congratulations as I have finished reviewing “Don’t Forget Delicious” and I’m happy to inform you that your blog has been added to Blogging Women.

    I wish you continued success with this blog and a big welcome to our women’s blog directory!
    .-= Fay´s last blog ..Cookies For Breakfast =-.

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