Potato And Greens Torta

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1 1/2 pounds small Yukon gold potatoes

3 1/2 teaspoons fine sea salt, divided

1 tablespoon extra-virgin olive oil

3 garlic cloves, minced

4 cups torn romaine lettuce

2 cups packed fresh spinach leaves

2 cups packed arugula leaves

1/2 cup 2% reduced-fat milk

1/2 cup (2 ounces) shredded fontina cheese

2 large eggs, lightly beaten

Cooking spray

3 tablespoons dry breadcrumbs

1/4 cup (1 ounce) grated fresh pecorino Romano cheese

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