Plantain Roll

Place the potatoes in a pan and cover them with water. Season with coarse salt and bring to a boil. Cook until fork-tender.

Drain the potatoes and let them cool.

Preheat the oven to 170°C. Line a baking sheet with parchment paper.

Bring a pot of salted water to a boil and blanch plantain leaves for 2 to 3 minutes.

Drain the leaves and transfer them onto a cutting board. Chop the leaves.

Heat extra virgin olive oil in a non-stick skillet and cook plantain leaves for 10 minutes over medium-low heat, stirring frequently.

Season with salt and pepper.

Peel the potatoes and place them into a large mixing bowl. Mash them with a potato masher.

Add the flour, egg, grated cheese, a pinch of nutmeg, salt and pepper.

Work the dough until homogeneous.

Spread the dough onto the parchment paper to form a 1 cm thick rectangle.

Sprinkle the dough with grated cheese, diced mozzarella and evenly distribute chopped plantain.

With the help of parchment paper, roll the dough.

Spray with extra virgin olive oil and bake for 25 minutes.