In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes. 

Add the ground beef, break up and mix with the onion until browned. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is cooked through. Remove from heat.

Meanwhile, in a separate skillet heat the remaining 2 tablespoons of olive oil over medium heat. Add the spinach and cook until wilted. Add the remaining 1 teaspoon of salt and the minced garlic. Stir to combine. Remove from heat. In a bowl, combine the spinach mixture and the ricotta. Set aside.

Preheat oven to 350˚F. Line a 10" by 15" rimmed cookie sheet with parchment paper.

Using a knife or mandolin, cut the potatoes into slices ⅛-inch (3 mm) thick.

On the prepared baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.

Place the potatoes over the parmesan so that each potato is overlapping the previous potato, both vertically and horizontally. Continue until the entire pan is covered with potatoes.

Sprinkle the rest of the Parmesan evenly over the potatoes. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.

Evenly spread the spinach mixture over the cooked potato sheet. Then evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.

Take one short end of the potato sheet holding the parchment paper. Begin rolling upward, making sure the ingredients are not coming out the ends. As you roll, release the parchment paper.

Once completely rolled, place the potato roll on the parchment paper with the seam side down. Bake for 15 minutes.

Sprinkle with parsley for garnish. Slice and serve immediately.