Ingredients:

For the potato layer:

6 large potatoes (about 1.5 pounds), peeled and thinly sliced (about 3-4 millimeters thick)
1/2 tablespoon olive oil
Salt to taste
For the pepper and tomato filling:

2 tablespoons olive oil
1 bell pepper, chopped
5 tomatoes, chopped
1 teaspoon smoked paprika
Salt and black pepper to taste
1/4 cup chopped fresh parsley
For the spinach filling:

250 grams spinach, washed and chopped
1 tablespoon olive oil
3 cloves garlic, minced
Salt to taste
For the cheese filling:

250 grams ricotta cheese
120 grams mozzarella cheese, shredded
Salt and black pepper to taste
Additional:

200 grams Parmesan cheese, grated
Instructions:

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

Prepare the potato layer: In a large bowl, toss the sliced potatoes with olive oil and salt.

Assemble the strudel: Lay out a sheet of parchment paper on a clean work surface. Spread the sliced potatoes evenly over the parchment paper, forming a long rectangle (about 12×16 inches). Make sure the potatoes slightly overlap each other.

Prepare the pepper and tomato filling: In a large skillet over medium heat, heat the olive oil. Add the chopped bell pepper and cook for 5 minutes, or until softened. Add the chopped tomatoes, smoked paprika, salt, and black pepper. Cook for an additional 10-15 minutes, or until the tomatoes are softened and the mixture has thickened slightly. Stir in the chopped parsley.

Spread the pepper and tomato filling over the potato layer, leaving a 1-inch border around the edges.

Prepare the spinach filling: In a separate skillet over medium heat, heat the olive oil. Add the chopped spinach and cook for 5-7 minutes, or until the spinach is wilted and the water has evaporated. Add the minced garlic and cook for an additional minute. Season with salt to taste. Let the spinach cool slightly.

Spread the cooled spinach filling over the pepper and tomato filling.

In a small bowl, combine the ricotta cheese, shredded mozzarella cheese, salt, and black pepper. Spread the cheese mixture evenly over the spinach filling.

Using the parchment paper as an aid, carefully roll up the strudel tightly. Pinch the seam to seal.

Transfer the strudel, seam-side down, to a baking sheet lined with parchment paper. Sprinkle the top of the strudel with the grated Parmesan cheese.

Bake for 50 minutes, or until the strudel is golden brown and crispy on the outside and the filling is heated through.

Let the strudel cool slightly before serving. Slice and enjoy!

Tips:

You can use any type of potato you like for this recipe, such as russet potatoes, red potatoes, or Yukon Gold potatoes.
If you don’t have smoked paprika, you can substitute it with regular paprika or another spice of your choice.
You can also add other ingredients to the filling, such as cooked crumbled sausage, chopped mushrooms, or chopped cooked chicken.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.