Wash the potatoes with care in running water. Place it in a bowl with high edges, fill it with water and place it on medium heat. Cook the potatoes for approximately 20 minutes. from which it takes to heal. Hike, rub your skin and walk to the passerby.
Place the pulp in a container. Add the chopped spinach, the greens and adjust the salt and pepper. Press the bottom of a 22/24 cm quiche mold with horny paper.
Pincer the edges and sprinkle them with 30 g of pan, then turn inside the half of the mixture of potatoes and spinach.
Spread the surface well with a spoon and place the sweet Provolone Valpadana DOP on top on top. Cube with the rest of the mixture, reveal again and dust the rest of the rolled bread.
Rub the surface of the “gateau” with a little oil and place the heat on 180° for 25 minutes, until it is golden. Remove the horn and place it on a plate to serve.
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