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Potato Tarte Tatin with Black Olives and Lemon (Michael Chiarello) Recipe

Potato Tarte Tatin with Black Olives and Lemon (Michael Chiarello) Recipe

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Potato Tarte Tatin with Black Olives and Lemon (Michael Chiarello)

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Ingredients:

Serving

2 medium russet potatoes , scrubbed clean under running water
1/4 cup extra-virgin olive oil
1 tbsp fresh rosemary, chopped
1/4 cup black olives, pitted and cut in 1/2
1 tsp finely ground gray salt
1/4 tsp freshly ground black pepper
2 tbsp freshly grated lemon zest

Directions:

Preheat the oven to 400 degrees F.
Cut the potatoes crosswise into 1/8-inch thick slices and place them in a large bowl. Heat the oil in a 10-inch nonstick ovenproof skillet over high heat. When the oil is hot, add the rosemary and olives. Cook for 10 seconds. Immediately remove the skillet from the heat and pour the mixture over the potatoes. Add the salt and pepper. Gently stir with a spoon to evenly coat the potatoes.
In the same 10-inch nonstick skillet, starting in the center of the skillet, arrange about 1/3 of the potatoes slices in a single layer so they form concentric circles that slightly overlap. Pick out about half the olives and sprinkle them and half of the lemon zest over the first layer of potatoes. Create a second layer of overlapping potato slices. Sprinkle the remaining olives and lemon zest over the second layer. Then create a third layer of potatoes. Finally, pour the oil from the bowl over the potatoes. Put the pan over high heat and cook until the oil sizzles and bubbles, about 1 minute. Place the pan in the oven and bake for 20 minutes, use a spatula to press down the top layer of potato slices. Continue to bake until the tip of a knife slides easily through the potatoes, about 20 minutes more. Remove the pan from the oven and pour off the excess oil. Allow the tart to sit at room temperature for at least 10 minutes.
Run a spatula along the outer edge of the tart to release any potatoes stuck to the side of the skillet. Place a dinner plate larger than the skillet on top of the skillet, with the serving side facing down. Invert the skillet and plate to transfer the tart to the plate. Cut the tart into wedges. Serve warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	158.04 Kcal (662 kJ)
Calories from fat	102.21 Kcal
		% Daily Value*
Total Fat	11.36g	17%
Sodium	549.34mg	23%
Potassium	324.65mg	7%
Total Carbs	12.63g	4%
Sugars	0.68g	3%
Dietary Fiber	1.51g	6%
Protein	1.85g	4%
Vitamin C	4.7mg	8%
Iron	0.6mg	3%
Calcium	17.1mg	2%

Amount Per 100 g
Calories	188.83 Kcal (791 kJ)
Calories from fat	122.12 Kcal
		% Daily Value*
Total Fat	13.57g	17%
Sodium	656.35mg	23%
Potassium	387.9mg	7%
Total Carbs	15.08g	4%
Sugars	0.81g	3%
Dietary Fiber	1.81g	6%
Protein	2.21g	4%
Vitamin C	5.6mg	8%
Iron	0.7mg	3%
Calcium	20.4mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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