Start by peeling the potatoes and cut them into small cubes.
Transfer them to a large pot and add enough water to cover everything.
Turn on the heat to medium-low and let them cook for 8 minutes.
After this time has passed, drain all the water from the potatoes and transfer them to a blender.
Add the milk, the salt and blend until all the potatoes are completely dissolved.
Pour this mixture into a large bowl, add the eggs, the wheat flour, parsley to taste and mix everything thoroughly with a whisk until the batter is smooth and well combined.
In a large skillet over medium to low heat, add a drizzle of vegetable oil and spread it using a brush.
Add 2 ladles of the batter we prepared, spread it across the skillet and fry for 3 minutes.
After this time has passed, flip the pancake and add 50 grams of sliced mozzarella cheese to half of it.
Next, fold it in half and let it fry for 1 more minute.
Repeat this process with the remaining batter.
Serve.