Source: ilgalloalgrill.it

Ingredients

600-700 g of yellow potatoes

7 eggs

50 g of ‘Nduja di Spilonga

120 g of fresh Caciocavallo cheese

1 sprig of rosemary

Parsley

1 clove of garlic

1 level teaspoon of salt (about 3-4 g)

Preparation

1. Peel the potatoes, wash them thoroughly, and cut them into moderately large cubes.
2. Place them in a 22 cm diameter baking dish lined with parchment paper.
3. Season with salt.
4. Chop the rosemary needles and garlic.
5. Add them, and finally, place the ‘Nduja in the baking dish.
6. Mix, cover with aluminum foil, and bake at 180°C for 15-20 minutes.
7. Beat the eggs with a pinch of salt and chopped parsley.
8. Cut the Caciocavallo into cubes.
9. When the potatoes are cooked, remove them from the oven, remove the aluminum foil, and evenly distribute the cubes of Caciocavallo and the beaten eggs.
10. Bake again for 20-25 minutes at 180°C.
11. Once cooked, remove from the oven and serve hot or warm.