The potato and onion flatbread is a simple yet incredibly tasty recipe, perfect to serve as a starter for a casual dinner or as an appetizer for aperitif. Made with boiled potatoes and a small amount of flour – if you are celiac you can use rice flour – this flatbread is characterized by its golden and crunchy edges, while the inside, soft and flavorful, melts in your mouth without ever being heavy. Delicious freshly baked, it maintains its flavor even at room temperature, making it ideal for a picnic or packed lunch. Easy to customize with the addition of herbs or spices, the potato and onion flatbread will always be a perfect solution for those looking for flavor and simplicity.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 35 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 230.64 (Kcal)
- Carbohydrates 38.72 (g) of which sugars 2.40 (g)
- Proteins 4.81 (g)
- Fat 7.21 (g) of which saturated 1.05 (g)of which unsaturated 0.08 (g)
- Fibers 4.17 (g)
- Sodium 204.09 (mg)
Indicative values for a portion of 97 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
Ingredients for a potato onion flatbread of 14×10 inches
To prepare the gluten-free potato flatbread I used equal weight of fine rice flour; make sure it has the “gluten-free” label.
- 1.5 lbs potatoes
- 1/3 cup all-purpose flour (or gluten-free rice flour)
- to taste salt
- to taste pepper
- 3 tablespoons extra virgin olive oil
- 1 onion
Tools
- 1 Cutting board
- 1 Knife
- 1 Microwave oven
- 1 Potato masher
- 1 Bowl
- 1 Baking pan rectangular about 14×10 inches
- Parchment paper
How to prepare the potato and onion flatbread
To prepare the potato and onion flatbread, start by boiling the potatoes whole and with their skin in plenty of water until they are tender (about 40 minutes, or 20 minutes from the whistle in a pressure cooker). If you have a microwave, you can boil the potatoes without water following the instructions you find here. Once cooked, mash them with a potato masher letting the puree fall into a bowl (1).
Season the mashed potatoes with a generous pinch of salt, a bit of pepper, and 1 tablespoon of extra virgin olive oil. Mix well, then add the all-purpose flour or rice flour (2). Continue mixing briefly in the bowl, then transfer everything onto the work surface and knead quickly with your hands (3).
You should obtain a smooth and homogeneous dough ball (4). Take a rectangular baking pan about 14×10 inches and line it with parchment paper. Place the dough on it and start spreading it with your hands (5) forming a fairly thin layer. Note that the thinner it is, the crunchier it will be.
Cover the entire surface of the baking pan (6). Peel the onion and slice it into thin, but not too thin, rings (7).
Separate the rings with your hands (8) and distribute them over the surface of the flatbread (9).
Season with a pinch of salt, a bit of oregano, and some olive oil (10). Bake the potato and onion flatbread in a preheated ventilated oven at 375°F for about 40 minutes, until it is golden (11).
Cut it and serve it immediately, as an appetizer or savory snack.
Storage
If you have leftovers, you can store the flatbread in the refrigerator until the next day. It should then be briefly reheated in the oven or microwave.
Tips and Variations
For a perfect dough, it is essential that the potatoes do not absorb water while cooking. Therefore, the microwave cooking method is ideal, but if you do not have a microwave, it is fine to boil them in water as long as you leave them whole and with the skin on.
Instead of oregano, you can use chopped rosemary, while for an even tastier version you can add some slices of bacon or speck on the surface, a few minutes before the flatbread is ready.
