Directions:

1. Preheat the oven to 350˚F (180˚C).
2. Using a knife or mandolin, slice the potatoes into ⅛-inch (3 mm) thick slices.
3. Line a baking sheet with parchment paper and sprinkle half of the Parmesan cheese evenly over it.
4. Arrange the potato slices on top of the Parmesan, overlapping each slice vertically and horizontally until the pan is covered.
5. Sprinkle the remaining Parmesan cheese evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes until golden and slightly crispy.
6. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and cook until caramelized, about 15 minutes.
7. Add the ground beef to the skillet, breaking it up and mixing with the onions until browned and cooked through. Stir in the drained tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Cook until the beef is fully cooked. Remove from heat.
8. In another skillet, heat 2 tablespoons of olive oil over medium heat. Add the spinach and cook until wilted. Season with 1 teaspoon of salt and add minced garlic. Stir to combine, then remove from heat.
9. In a bowl, combine the spinach mixture with ricotta cheese. Set aside.
10. Evenly spread the spinach and ricotta mixture over the baked potato sheet.
11. Evenly spread the beef mixture over the spinach layer. Sprinkle with mozzarella cheese.
12. Starting from one end of the potato sheet with the help of the parchment paper, carefully roll it up to create a log. Ensure the filling stays inside.
13. Place the rolled potato log on the parchment paper and bake for an additional 15 minutes.
14. Garnish with chopped parsley before slicing and serving hot.