Patatnick – Bulgarian Rosti

This is the oven baked variation of the Bulgarian Rosti:
Boil the potatoes with the peel until tender. Dry and refrigerate overnight. The next day peel and grad the potatoes in a mixing bowl, add the eggs, the mozzarella and the spices without the paprika. Pour into a lightly greased baking pan, sprinkle with Parmesan cheese, red paprika, brush with some olive oil and bake at 400°F about 15 minutes in a preheated oven.