Spinach and Potato Cake

Cook the Potatoes:
Peel and chop the potatoes into even-sized chunks. Place them in a large pot of salted water and cook until tender, about 15-20 minutes. Once the potatoes are cooked, drain them well and mash until smooth. Set aside.

Prepare the Spinach:
In a large pan, heat a bit of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the chopped spinach to the pan and cook, stirring occasionally, until the spinach is wilted and any excess moisture evaporates. Season with salt and pepper to taste.

Combine the Ingredients:
In a large bowl, combine the mashed potatoes with the sautéed spinach mixture. Add the eggs, salt, pepper, nutmeg powder, Parmigiano Reggiano, and breadcrumbs. Mix everything together until well combined. The mixture should be firm enough to hold its shape.

Assemble the Cake:
Preheat a 30 cm metal pan and line it with baking paper. Transfer the potato and spinach mixture into the pan, pressing it down evenly to form a smooth layer.

Add Mozzarella:
Sprinkle the grated mozzarella evenly over the top of the potato mixture, pressing it slightly into the surface.

Cook the Cake:
Cover the pan and cook over low heat for 15 minutes, allowing the bottom to become golden and crispy. After 15 minutes, carefully turn the cake over and cook for another 15 minutes on the other side, covered, until the cake is fully set and golden brown on both sides.

Serve:
Once the cake is cooked through and crispy on both sides, remove it from the pan and let it cool slightly. Slice and serve