After the first wash the potatoes, clean and boil them with a little salt water in saucepan for 15 minutes (to misovrasoun).

Drain them, let them cool and then cut them into slices, not too thin, and also cut tomatoes into slices.

Then drain the mozzarella and then cut it into small pieces, voutyroste the pan and place alternately potatoes-tomatoes-mozzarella.

Beat eggs with milk in a bowl, pour a little salt and pepper, pour the souffle and bake for 40-45 minutes in preheated oven at 200 degrees until golden brown.

Once the Souffle baked, sprinkle the top with the chopped parsley and serve in warm.