Steps

• Let’s start by thoroughly washing the potatoes under running water to remove any soil residues.

• Place the potatoes in a pot of cold water and cook until they are tender. It will take about 20-25 minutes.

• Drain them and let them cool.

• Once cooled to the touch, peel them, put them in a large bowl and mash them coarsely with a fork or a potato masher.

• Add the eggs, salt, grated Parmesan cheese, breadcrumbs, parsley, and mix until all ingredients are combined.

  

• Prepare a baking pan and line it with parchment paper or a thin layer of butter to prevent the crumble from sticking.

  

• Spread half of the mashed potato mixture in the pan, leveling it with the back of a spoon or your fingers.

• Add the sliced mortadella and shredded mozzarella.

• Cover with the remaining mixture, distributing it roughly with your hands to get the crumbled effect.

• Sprinkle the surface with sesame seeds and bake in a preheated oven for about 30 minutes at 392°F.

• Remove from the oven and let it cool for about 30 minutes before transferring to a plate.