Potato, Olive, and Ricotta Torta

Course Appetizers Total Time Under 2h

Ingredients in this Recipe

1 tablespoon chopped fresh flat leaf parsley
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
2 tablespoons extra virgin olive oil, plus extra for oiling the dish
4 large eggs
Dried bread crumbs
Unsalted butter
¼ cup pitted oil cured black olives, coarsely chopped
½ cup freshly grated pecorino cheese
½ pound Yukon gold potatoes, peeled, diced, and boiled in salted water until tender
¾ pound whole milk ricotta

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