Peel and grate the 1,200 g potatoes using a box grater.

Place the grated potatoes in a colander and squeeze firmly to remove as much liquid as possible.

Add the 3 eggs, 16 g wheat flour, 5 g salt, and 2 g mixed aromatic herbs to the drained potatoes.

Pour 15 ml olive oil into the potato mixture and stir until evenly combined.

Slice the 100 g cooked ham and 150 g Galbanone cheese into thin, even pieces.

Heat the remaining 15 ml olive oil in a non-stick frying pan over medium heat.

Spread half of the potato mixture into the hot pan and flatten it into an even layer.

Arrange the cooked ham and Galbanone cheese over the potato layer.

Cover the filling with the remaining potato mixture and press the surface gently to seal the edges.

Cook the potato cake for 10 minutes over medium-low heat until the underside is crisp and golden.

Flip the potato cake carefully and cook for 10 minutes until the second side is crisp and golden.