Did you feel the heat these days? I really didn’t feel like cooking, I suffer a lot from high temperatures and prefer to consume fresh and light dishes. But these melted potato flatbreads were my exception to the rule, also because they don’t cook in the oven but in the pan! A big advantage, don’t you think? They are very tasty in all their simplicity, thanks also to the melted cheese filling that made them even more delicious! Crunchy on the outside with that nice crust that forms during cooking, and soft inside! A delight to enjoy while still hot as a finger food appetizer at a buffet, or as a snack or informal aperitif with friends. You can replace the type of cheese with provolone, mozzarella or add cooked ham to transform them into real miniature treats. They are very easy to prepare and cook in just a few minutes! What are you waiting for to prepare them?
If you love potatoes in any way they are prepared, try these recipes too:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 10 flatbreads
- Cooking methods: Griddle, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while costing you nothing extra!
- 1.2 lbs potatoes
- 1/3 cup cornstarch
- 1/4 cup Parmigiano Reggiano DOP (grated)
- 3 oz emmentaler (or other cheese of choice)
- 2 sprigs thyme (finely chopped)
- 2.7 tbsp extra virgin olive oil
- 2 pinches salt
- to taste pepper
Tools
- 1 Saucepan
- 1 Fork
- 1 Bowl
- 1 Potato Masher
- 1 Spoon
- 1 Tray
- 1 Pan
- 1 Paper towel
- 1 Plastic wrap
- 1 Spatula
Preparation
Wash the potatoes very well under running water, then place them in a saucepan and boil them in salted water for about 20 minutes from boiling. The tines of a fork should sink in easily.
After this time, while still hot, use a potato masher to turn them into a puree.
Add the oil and mix with a spatula.
Add two pinches of salt and a good grind of pepper.
Finally, add cornstarch, grated parmesan, and flavor with fresh thyme leaves.
Mix with a spatula until you obtain a firm and homogeneous mixture.
At this point, take a level spoonful of potato puree, flatten it between your hands and place 2 cubes of cheese in the center.
Cover with a little more puree, sealing well on all sides.
Shape the flatbreads into a round and regular form.
Continue like this until all the mixture is used up. Place on a tray, cover with plastic wrap, and let firm in the fridge for at least 30 minutes.
Pour a few drops of oil on the bottom of a non-stick pan or crepe pan, spread the oil over the entire surface using a paper towel, then heat the pan very well and place a few flatbreads at a time.
Cook on low heat for 8 minutes*, then turn and cook for another 8 minutes or until they have formed a nice golden crust on both sides.
Stack the flatbreads on top of each other as you go so they will stay warm longer and serve.
And there you have it…melted potato flatbreads in the pan ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉The melted potato flatbreads in the pan can be stored in the fridge in suitable containers for refrigeration for 3-4 days. Just reheat them for a few seconds in the microwave to have them soft and melted again as freshly cooked.
Tips, notes, variations, and suggestions
🟣* The cooking of the flatbreads: for optimal cooking, the pan should be well heated after prior oiling over the entire surface; the flatbreads should not be too large, nor too thick, otherwise the cooking times will lengthen proportionally to their size; for the first 6′-7′, do not attempt to turn the flatbreads as you risk only breaking them, the only difficulty here is respecting the cooking times and being patient. In any case, the rule teaches that if the spatula can pass under the flatbreads freely, you are free to turn them; otherwise, do not force the operation.
🟣For an even tastier version, you can add to the already tasty filling, some cooked ham or mortadella along with the cheese. The latter can be of another type according to your preferences, as long as it’s a melting cheese.
FAQ (Questions and Answers)
Can I add mozzarella instead of Emmentaler?
Of course, yes, but I recommend the pizza mozzarella block, which is nice and dry. Otherwise, the fiordilatte will also work as long as it’s cut into strips and drained in the fridge 48 hours before.
