- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4-6
- Cooking methods: Oven
- Energy 260.26 (Kcal)
- Carbohydrates 42.86 (g) of which sugars 1.36 (g)
- Proteins 6.14 (g)
- Fat 8.31 (g) of which saturated 1.15 (g)of which unsaturated 0.03 (g)
- Fibers 2.45 (g)
- Sodium 255.80 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tips and Notes
The potato slices must be very thin, use a mandoline or slicer to cut them, otherwise they won’t be of consistent thickness. If you don’t have the right tool, you can grate them with a coarse grater.
The flatbread should be as thin as you see in the photo; the quantities are suitable for a classic oven tray. If you want to use a smaller pan, recalculate the ingredient quantities proportionally.
The potato flatbread is excellent freshly baked, but if you have leftovers, it’s also good the next day, reheated in the oven or on a non-stick skillet.
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