Heat a deep frying pan with vegetable oil. Reduce heat to medium and place potato slices in a single layer. Fry until golden brown, 3-4 minutes on each side. Place fried potatoes on a paper towel to remove excess oil.
Prepare the filling. In a bowl, mix the ricotta with the eggs until smooth. Crumble the feta into the ricotta. Add chopped herbs and sausages to the cheese mixture. Add salt and pepper to taste and mix.
Grease a springform pan with a diameter of 20-22 cm. Place round slices of potato on the bottom, overlapping them so that the bottom of the pan is completely covered. Line the sides of the pan with long slices, also overlapping them. Evenly distribute the cheese filling. Bake in the oven for 40-45 minutes at 185°C.