Ingredients:

3 lbs red or yellow potatoes

4 large eggs

1 cup grated cheese (I use a 50/50 mix of Pecorino and Parmigiano)

6 Oz sliced mortadella (from deli)

12 Oz fresh mozzarella, diced

Salt and pepper to taste 

Butter for greasing pan

Olive oil and dry breadcrumbs as needed

Directions:

Wash and place potatoes in a pot of water to boil them.

When a fork is easily inserted in a potato, they’re ready to drain.

Allow potatoes to cool before peeling.

While potatoes are cooling, prepare the rest of ingredients.

Dice fresh mozzarella, making sure to drain excess water.

Cut sliced mortadella into small squares.

Lightly beat eggs only until yokes and whites are mixed.

Using a potato ricer, mash potatoes into a large bowl.

Add beaten eggs, grated cheese, salt and pepper to taste and whisk until incorporated.

You should have a smooth and lump-free mixture.

Add cut-up mortadella and drained mozzarella.

Stir gently, making sure ingredients are distributed well.

Generously grease bottom and sides of a 9 X 13 Pyrex baking dish.

Sprinkle bottom and sides of greased   dish with breadcrumbs.

Carefully distribute the potato mix into the baking dish.

Drizzle olive oil over top of potato mix.

Level top with spatula, making sure entire surface is oiled.

Sprinkle with breadcrumbs.

Bake at 375F for about 45 to 50 minutes or until a golden crust is achieved.

Remove from oven and allow to stand for 15-20 minutes before serving.

TIPS:

If you’re making this dish for a special occasion, you can bake it in a metal mold like I did. Make sure to generously grease and use lots of breadcrumbs on the bottom of pan to avoid sticking. Also, allow to cool longer before un-molding.

You can substitute ham for mortadella but it will change the taste. In fact, mortadella has a slight nutmeg undertone which goes so well with the potato mix. If using ham, add a sprinkle of nutmeg to add flavor.

You can also substitute fresh mozzarella with smoked. If you do, reduce amount to 8oz since the flavor is stronger.