Preheat the oven to 425 degrees.

Use a mandolin or food processor to slice potatoes as thin as possible into circles (the short way, not long slices).

Place a sheet of parchment paper on an 11X17 baking pan and spread it evenly, all the way to the edges with the olive oil. Start at one short end of the pan laying down and layering the potatoes; work from one short side of the pan to the other. Each potato slice should overlap about 1/3 of the previous/surrounding potato slices. You should now have a pan with one large “sheet” of potato.

Bake for 15 minutes, or until starting to turn golden brown.

Heat a skillet over medium and briefly cook the hard salami just until it turns crispy; about 3-5 minutes. Remove the salami from the pan and drain out all of the oil except 1 tsp.

Whisk the eggs in a bowl until uniform and then add them to the reserved oil in the pan. Cook the eggs for only 1-2 minutes, until mostly set but still quite runny.

Remove the potato sheet from the oven and sprinkle it evenly with the parmesan cheese, oregano, black pepper, and sea salt.

Crumble the crispy salami and place it in a line along the short end of the pan, about one inch from the edge of the potato sheet.

Next, evenly distribute the eggs on top of the salami in the same line.

Starting at the edge of the potato sheet with the filling, gently lift the edge of the parchment paper and allow the potato sheet to form a roll around the filling.

Continue to lift the parchment paper slowly, encouraging the potato sheet to keep forming a roll around the filling; it should form very easily. Continue lifting the parchment paper and rolling until you get to the other end. Leave the roll right where it is and return the pan to the oven; bake at 425 for 15 more minutes, or until golden on top and crispy around the edges.

Cut into six equal pieces and serve on a bed of lightly dressed greens. And try not to fight over the wonderfully crispy ends!