Wash the potatoes thoroughly under running water. Place them in a high-sided pot, fill it with water and bring it to a medium heat. Cook the potatoes for about 20 minutes after boiling. Drain, peel and mash them.

Collect the pulp in a bowl. Add the chopped spinach, eggs and season with salt and pepper. Line the bottom of a 22/24 cm springform pan with baking paper.

Brush the edges with oil and sprinkle with 30 g of breadcrumbs, then pour half of the potato and spinach mixture inside.

Level the surface well with a spoon and place the sweet Provolone Valpadana DOP cut into slices on top. Cover with the rest of the mixture, level again and sprinkle with the remaining breadcrumbs.

Drizzle the surface of the gateau with a drizzle of oil and bake at 180° for 25 minutes, until golden brown. Remove from the oven, turn out onto a serving plate and serve.