Ingredients:

3 lbs yellow potatoes, boiled, peeled and mashed

4 eggs, beaten

1 cup grated cheese, plus more for dusting

1/2 cup flour

Salt and pepper to taste

Pinch of nutmeg, optional but recommended

Parsley, chopped, to taste

For filling:

Thin sliced mortadella, about 4 Oz

Sliced mozzarella, 8 Oz (NOT in water!)

Directions:

Preheat oven to 400F.

Mix cooled mashed potatoes with beaten eggs, grated cheese, flour, salt, pepper and nutmeg until well combined.

Line a baking sheet (with sides) with parchment paper.

Grease with baking spray or olive oil making sure the entire surface of parchment paper is coated.

Spread the potato mixture evenly over the greased paper.

Dust top with a sprinkle of additional grated cheese.

Place in hot oven and bake for about 20-25 minutes, just until it begins to take color.

Remove from oven and turn the potato sheet upside down (carefully so not to break it!) onto a clean surface lined with a clean sheet of parchment paper.

Peel the parchment paper that was on bottom of potatoes.

Evenly cover surface with sliced mortadella first and mozzarella after.

Roll the potato sheet into itself to form a log. Hold it by the paper to avoid sticking, peeling the paper back as you go.

Be careful not to break it. It should be malleable.

Place roll back on the parchment paper in the pan, with open side down.

Place roll back in the oven.

Bake for an additional 15-20 minutes until top is golden brown.

Coll 10 minutes before slicing.

Serve warm as an appetizer or side dish.

TIPS:

Yellow potatoes hold together better than other potatoes so I recommend you use those.

You can substitute the mortadella with ham and the mozzarella with a sliced cheese of your choice.

A pinch of nutmeg is recommended because it brings this baked potato roll’s flavor to a higher level, especially if you use mortadella. In fact, mortadella has a subtle nutmeg background flavor so the flavors will complement each other.