Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat your oven to 400°F (200°C).
Grease a 9-inch round cake pan or similar-sized baking dish.
Peel the potatoes.
Slice potatoes thinly to about 1/8 inch thickness.
In a bowl, whisk together balsamic vinegar, olive oil, garlic, thyme, salt, and pepper.
Add sliced potatoes to the bowl and toss to coat with the marinade.
Layer the potatoes in the prepared pan, placing slices in an overlapping pattern.
Repeat layering until the pan is filled, trimming slices if needed.
If using mozzarella, sprinkle between some layers while building.
Cover the pan tightly with aluminum foil.
Bake covered for 45 minutes to cook the potatoes.
Remove the foil and bake for an additional 30 minutes until golden and crispy.
Let cool in the pan for 15 minutes.
Run a knife around the edges to loosen the torte.
Inver the pan onto a serving plate to unmold the torte.
Garnish with fresh thyme sprigs if desired and serve warm.

This dish can be assembled in advance and refrigerated. For extra crunch, finish under high broil for 1 to 2 minutes.