Potato and Lettuce Pie

After peeling the potatoes, slice them thinly with a mandoline (or another suitable vegetable slicers) and rinse the slices under water. Drain them, dry them, and sauté them in a large pan with a drizzle of hot oil and a sprig of rosemary to get them crispy. Sauté the baby lettuce for 1 minute in a pan with oil, garlic, and salt. Cut the tomatoes and the mozzarella into slices; grate about 3 1/2 tablespoons of ricotta. Butter a 9-inch round baking pan and cover the bottom with a disc of parchment paper; butter the parchment paper, as well, and dust with plenty of bread crumbs. Arrange the tomatoes in the baking pan, then lay about 2/3 of the potatoes on top, leaving a recess in the center to fill with the lettuce, grated ricotta, and mozzarella. Top with the rest of the potatoes and press down to make everything compact. Season with salt and bake at 375°F for about 30 minutes. Take the pie out of the oven, remove it from the pan, and let it cool for 10 minutes before serving.