Gateau di Patate

Method

1. Cook the yellow-fleshed potatoes in the microwave with a little water and butter on maximum power for about 15 minutes.
2. While still hot, peel and mash the potatoes through a potato ricer.
3. Add a splash of milk and a knob of butter to the mashed potatoes; mix on low heat until soft and creamy, then turn off the heat.
4. Stir in a generous amount of grated Parmigiano Reggiano, extra virgin olive oil, and a pinch of salt.
5. Add the eggs (2 whole eggs) and mix thoroughly until well incorporated.
6. Add cubed cooked ham, mortadella cut into strips, cubed Asiago and Montasio cheeses, and grated lemon zest (from an untreated lemon). Mix gently.
7. Spread a first layer of the potato mixture into a buttered baking dish.
8. Place well-drained and torn mozzarella over the layer.
9. Cover with the remaining potato mixture, smoothing the surface.
10. Sprinkle the top with breadcrumbs, more grated Parmigiano, and drizzle with extra virgin olive oil.
11. Bake in a preheated oven at 180°C (static heat) for 30 minutes until golden and crunchy.
12. Let the gateau rest for a few minutes before slicing and serving.