Fill a pot with water, add the potatoes, bring it to boil and cook them about 45 minutes on medium heat.
Peel the potatoes while still hot.
Add the heavy cream, butter, salt, freshly ground pepper and nutmeg to taste. Using a potato masher, mash and stir the potatoes with the other ingredients. Add some milk until you reach a creamy consistency.
Separate the mashed potatoes into 3 bowls for each of the three flavours/colours: regular/yellow, spinach/green and red pepper/reddish orange. The part for the spinach should be smaller than the other ones because the spinach we’ll add will take some volume.
In the Regular: add 2 egg yolks, salt, black pepper and nutmeg to taste and stir them well with the masher.
In an ovenproof glass dish spread evenly a layer of these mashed potatoes
Preheat the oven at 180 C and bake it for 20 minutes until its top it is a bit golden brown.
Meanwhile, prepare the green – spinach layer:
Add the spinach, 2 egg yolks and salt and pepper to taste. Using a stick blender, mix them all together.
Spread carefully this green mashed potatoes in a layer on top of the yellow one. Bake it in the oven for another 20 minutes.
Now it’s time for the red layer: Mix the remaining mashed potatoes with 2 egg yolks and 3-4 salted red pepper paste.
Stir them all together, then spread it as the final layer in the baking dish.
In order to give it a more festive look, ornate it with some halved cherry/plum tomatoes.
Bake it for another final 20 minutes.
Take it out of the oven and let it cool down before serving.
salt and lots of freshly ground black pepper to taste
2 tablespoons vegetable oil
2 tablespoons wheat flour
Wash the potatoes and peel their skins off. With a smaller melon baller gently scoop out the kernel of each potato, leaving a shell of circa 1/2 cm thickness. Be careful not to punch through. If you don’t have a melon baller, you can use a teaspoon instead but with more effort ;).
Chop the parsley leaves.
Dice the onion and the scooped inside of the potatoes.
Add to a bowl the diced potato insides, diced onion, parsley leaves, 2 raw eggs and a hard-boiled egg. Season with salt and pepper.
Using a fork, mash the hard-boiled egg, then mix everything thoroughly.
Using a teaspoon fill the hollow potatoes with the filling mixture from above, press the filling to ensure there are no air pockets inside. Place the filled potatoes vertically in a pot with their open end upward. The remaining filling place aside and will be used for the sauce.
Fill the pot with water until liquid reaches tot end of the potatoes, bring it to boil and cook for about 15 minutes. Remove the pot from the heat.
In a different pot prepare the roux: heat the oil and add the flour stirring until all the flour is incorporated and changed the colour to golden-brown.
Slowly add some cold water to the roux, stirring constantly and when it is all diluted and lump-free add the liquid in which the stuffed potatoes were cooked, and the remaining filling set aside. Bring to boil and cook for about 5 minutes, stirring from time to time.
Place the stuffed potatoes into the sauce dish and bring them to boil for a minute or so.
Serve the stuffed cooked potatoes while still hot with plenty of gravy and sprinkle over some chopped parsley.