Torta di Patate, Cotto e Mozzarella

Ingredients

• 4.5 lbs golden potatoes
• 2 eggs
• 100 g grated Parmigiano Reggiano, plus more for topping
• Salt, to taste
• Olive oil
• Breadcrumbs
• 3/4 lb fresh mozzarella, crumbled
• 1/2 lb prosciutto cotto, sliced

Directions

• Boil the potatoes until fork-tender, then let them cool. Smash them by hand or with a potato masher.
• Add the eggs, grated Parmigiano, and salt to the mashed potatoes. Mix well until evenly combined.
• Grease a springform pan (or any baking pan) with olive oil and coat it with breadcrumbs for a crispy crust.
• Spread half of the potato mixture evenly into the pan.
• Layer on the prosciutto cotto, then the crumbled mozzarella, and a sprinkle of Parmigiano.
• Cover with the remaining potato mixture, smoothing the top. Use a fork to create a crisscross pattern.
• Sprinkle the top with breadcrumbs, Parmigiano, and a drizzle of olive oil.
• Bake at 400F (200C) for 30-40 minutes, then broil for a few minutes at the end for a golden, crispy crust.

From Giovanni Siracusa on Instagram.