Potato, black olive, and tomato torta

4 Points

Prep Time: 0:20 Cook Time: 1:15 Total Time: 1:45 Difficulty: Easy Servings: 8 Source:

Ingredients

2 Tbsp , divided extra virgin olive oil

2 1/2 pound(s) , medium-size, thinly sliced uncooked yukon gold potato(es)

1 large , thinly sliced uncooked shallot(s)

1 medium clove(s) , minced garlic clove(s)

28 oz , packed in juice, well drained canned diced tomatoes

10 medium , black (Gaeta or Kalamata), pitted, roughly chopped olive(s)

1 sprig(s) , leaves lightly chopped (plus extra for garnish) fresh thyme

1/2 tsp , divided table salt

1/2 tsp , divided ground allspice

1/8 tsp , freshly ground, divided black pepper

3 Tbsp grated pecorino romano cheese

Directions

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.

Nutrition

4 smart points