Mini Potato Flatbreads
After the Vegetable Roll was very successful, I was inspired to make these flatbreads using only thinly sliced potatoes and smoked cheese (so I eliminated the carrot) then I baked them and once well chilled, I filled them with cold cuts, cheeses, mushrooms, cherry tomatoes, etc. You can fill them with whatever you prefer ☺️ salmon, lettuce, or cream cheese also go perfectly. A very simple and delicious recipe!
If you like potatoes, also try:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4/6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for mini potato flatbreads:
- 2 potatoes
- 2.5 oz smoked cheese
- small mozzarella balls
- cold cuts
- cheeses
- mushrooms
- salt
- extra virgin olive oil
- cherry tomatoes
Steps
The preparation of mini potato flatbreads is very simple, watch the video HERE.
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First, clean and wash the potatoes, then slice them very thinly using a mandolin slicer. On a baking tray lined with parchment paper, form circles with the potato slices. Leave a little space between them. Sprinkle a bit of salt and grated smoked cheese on top.
Add a drizzle of oil on top and bake at 392°F for about 10 minutes. Once well chilled, fill as desired with cold cuts, cheeses, cherry tomatoes, mushrooms, etc.
Enjoy your meal!
