Sicilian Potato and Egg Cake
Ingredients
- 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
- 5 tablespoons unsalted butter, at room temperature, plus more for the pan
- 3 tablespoons breadcrumbs
- 1 cup grated parmesan or pecorino romano cheese (2 ounces)
- Kosher salt and freshly ground pepper
- 4 large eggs, lightly beaten
- 4 ounces thinly sliced provolone cheese
- 1/2 cup chopped jarred roasted red peppers, drained and patted dry
- 3 tablespoons chopped fresh parsley
- 1 5-ounce package mixed greens (about 8 cups)
- 2 tablespoons extra-virgin olive oil
- Juice of 1/2 lemon
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