Potato Torta

Potato Torta

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

Potato Torta


  • 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 rosemary minced
  • 1/2 cup all purpose flour
  • 2 teaspoons olive oil
  • 1 large egg
  • 14.5 ounces diced tomatoes drained
  • 1 tablespoon thyme
  • 1/4 cup basil minced
  • 3 ounces Mozzarella cheese shredded
  • 2 ounces Parmesan cheese grated
  • 1 tablespoon oregano minced
  • salt
  • black pepper


  1. Preheat oven to 450. Coat the bottom of a 9″ springform pan with cooking spray and set aside.
  2. Place potatoes and garlic in a saucepan and cover with water. Bring to a boil and cook until fork tender, about 15 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 25 minutes or until potatoes are golden and cheese is melted. Let stand 20 minutes.
  7. Cut into wedges and serve. Garnish with fresh herbs.


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