Potato flatbreads with scallions and cheese, cooked in a skillet in just a few minutes. Potato focaccias or Potato Flatbreads with scallions are an easy and quick dinner-saver prepared in an instant because they require no leavening. These quick focaccias are cooked in a skillet, are leaven-free and are stuffed with mashed potatoes, fresh scallions and cheese. This is a tasty vegetarian preparation that can be a quick appetizer or a tempting main course that everyone always likes. The recipe for pan-fried potato flatbreads stuffed with potatoes and scallions is easy and very versatile: it’s basically a cheesy potato bread cooked in a skillet and is ready in a few minutes. The potato and scallion flatbreads are excellent hot or warm; you can prepare them in advance and reheat as needed and enjoy them at any time of day. Perfect as an appetizer or for an inexpensive last-minute dinner, they are among the many potato recipes that often save dinner and you can also serve them at aperitifs or as snacks — they always disappear in an instant. If you’re hungry and curious, try this tasty recipe yourself, but first remember that if you want to stay updated on all my recipes you can follow my Facebook page (here), my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Potato Flatbreads with Scallions
- 4 cups re-milled durum wheat semolina (or all-purpose (type 0) flour)
- 2 tsp salt
- 2 tbsp extra-virgin olive oil
- 1.5 cups water (or slightly less)
- 14 oz potatoes (boiled, warm (about 3 medium potatoes))
- 5 oz fresh scallions (about 6 scallions)
- to taste salt
- to taste black pepper
- 9 oz fontina cheese (or caciotta or provola)
Tools
- Bowls
- Potato ricer
- Frying pan
- Rolling pin
Steps to make the potato flatbreads in a skillet
Gather the potatoes in a pot, cover with water, add the salt and cook for 35–40 minutes from boiling or until a skewer easily pierces them. Don’t overcook them; it’s better to leave them slightly undercooked as they will continue cooking by residual heat. Drain and let them cool gently at room temperature. Do not rinse under cold water or they will fall apart. Alternatively, do as I do: place them in a bowl after washing, add half a glass of water, cover tightly with plastic wrap and cook in the microwave at 750W for 20 minutes, then remove and let cool until warm.
Place the flour in a bowl, add the salt, the oil and the water a little at a time (if using type 0 flour you will need a little less water).
Mix roughly and let rest for ten minutes covered with a cloth. Meanwhile, clean the scallions: remove the outer parts and the roots, rinse and finely chop. Mash the warm potatoes — if you use a potato ricer you don’t need to peel them, the skins will stay inside the ricer.
Mix the potatoes with the scallions, add salt, pepper, grated cheese and combine.
Return to the dough and work it until you get an elastic, homogeneous mass, then divide it into 5 pieces and shape into balls.
Flatten each ball with a rolling pin or with your hands to form a disc, fill it with the mashed potatoes and cheese, fold into a packet bringing the edges toward the center.
Seal well and flatten to form discs about 20 cm (about 8 in). No ruler is needed — you don’t have to be exact.
Heat a nonstick frying pan with a drizzle of oil, place the first flatbread and cook over medium heat for about 8 minutes, turning at least twice on each side and allowing it to brown.
Continue the same way with the others.
The flatbreads are ready — serve them hot and gooey after a couple of minutes of resting, and for a touch of color sprinkle with parsley.
You can prepare the stuffed potato flatbreads in advance and reheat them as needed: they won’t be as crispy on the surface as when freshly cooked, but they will still be delicious. They can be kept at room temperature (about 72°F, not 104°F) for 24 hours. I do not recommend freezing.
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I chose a filling of potatoes, scallions and cheese, but apart from the potatoes you must use, you can substitute the other two ingredients however you like — for example with sautéed or grilled vegetables or different sliced cured meats.
