Umbrian Potato Cake With Prosciutto And Sheep's Cheese

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Ingredients

2 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks

1 1/2 tablespoons extra-virgin olive oil, plus more for frying

Salt and freshly ground pepper

1 cup coarsely grated caciotta or other semisoft sheep's cheese (5 ounces)

2 ounces finely chopped prosciutto

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