Instructions: Italian potato cake with mushroom-mozarella filling

• Prepare round baking dish. Grease it lightly with oil and sprinkle with breadcrumbs.
• In a pan heat about 1 tablespoon of olive oil. Add the previously cleaned and sliced mushrooms. Add salt and pepper and dried thyme. Cook the mushrooms over medium – high heat, stirring occasionally, until they become soft and lightly browned. Turn off the heat and set aside to cool them down.
• Wash, peel and boil the potatoes in a pot of salted water. Mash them while still to create the smooth puree.
  
• In a bowl put the cold puree, add potato starch, grated Parmesan cheese (except 1 tablespoon), salt and pepper.
  
• In another pan, beat eggs with electric mixer, or by hand with a whisk, until they are light and frothy.
  
• Add the eggs into the mix of potatoes and gently stir to incorporated. In the case where the mixture is too liquid regulated with the grated bread or starch.
• Divide the potato mixture in the 2. Pour the mixture into the baking dish and flatten it slightly. Place over the cooked mushrooms and sliced mozzarella.
  
• Cover with the second part of the potatoes. Sprinkle the pie with the remaining cheese and some bread crumbs.
  
• Cover with aluminum foil and bake in a preheated oven at 200 ° C for about 45 minutes. Discard the foil and cook for another 15 minutes at 220 ° C or until the top is cold before serving.