Potato Torta (Gratto Di Patate)

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“In 'Cucina Fresca'”
2hrs 15mins

Ingredients Nutrition


  1. Saute onion in 3 tablespoons olive oil in a skillet over low heat until golden, about 3-4 minutes.
  2. Add in tomatoes, salt, and pepper; cook over medium heat until the tomato sauce is thick and dry.
  3. Put potatoes through a ricer or mash in a bowl with a fork until smooth.
  4. Combine the potatoes with the eggs, salami, mozzarella, smoked provolone, Parmesan, and parsley; mix well.
  5. Generously butter a 9 x 2 1/2 inch springform pan; coat heavily with bread crumbs, reserving some for the top.
  6. Spread 1/3 of the potato mixture evenly in the bottom of the pan; spread half of the tomato sauce over the potatoes.
  7. Spread another third of the potato mixture evenly over the tomato sauce; repeat with the remainng tomato sauce and potato mixture; smooth the top.
  8. Sprinkle with the remaining breadcrumbs.
  9. Drizzle with the remaining 3 tablespoons olive oil.
  10. Place on a baking sheet; bake in a preheated 350° for 1 to 1 1/4 hours or until the top is crusty and brown.
  11. Let cool completely at room temperature; refrigerate for several hours or overnight to make slicing easier.

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