Sicilian potato and egg pie

Ingredients:

• 900 g potatoes, peeled and cut into 5 cm pieces.
• 5 tbsp unsalted butter, room temperature, plus extra for greasing the pan
• 3 tbsp. breadcrumbs
• 1 tbsp. grated Parmesan or Pecorino Romano (60 gr.)
• 4 large eggs, lightly beaten
• 100 g thin slices of provolone cheese
• 1/2 cup chopped canned roasted sweet peppers, patted dry
• 3 tbsp chopped fresh parsley
• 150 g mixed salad greens (about 8 cups)
• 2 tablespoons extra-virgin olive oil
• Juice of half a lemon

Preparation:

1. Place a rimmed baking sheet on the top rack of the oven; preheat to 450°F (245°C). Place the potatoes in a large microwave-safe bowl and add 1 cup water; cover with plastic wrap and pierce it several times with a knife to release steam. Microwave the potatoes until very tender, 10 to 13 minutes. Meanwhile, generously grease an 8-inch (20cm) round pie pan with butter; sprinkle with 2 tablespoons of breadcrumbs and shake to coat, then shake off any excess.
2. Add 4 tablespoons of butter and Parmesan to the potatoes, season with salt and pepper, and mash. Gradually pour in the beaten eggs, stirring constantly. Spoon half the potato mixture into the prepared pan; top with slices of provolone, bell pepper, and parsley, leaving a 2.5 cm (1 inch) border. Top with the remaining potato mixture and spread evenly. Sprinkle with the remaining 1 tablespoon of breadcrumbs. Arrange pieces of the remaining butter on top.
3. Place the pan on a hot baking sheet and bake until golden brown, about 15 minutes. Run a knife around the edge of the pie, then remove it from the pan. Let the pie rest for 5 minutes before slicing. Meanwhile, combine the salad greens, olive oil, and lemon juice in a bowl, season with salt and pepper to taste. Serve with potato pie.