The stuffed potato flatbreads in a pan are an easy and quick second course to prepare, sure to please everyone, even the little ones. They require no rising and you’ll need only a few ingredients. I used speck and smoked scamorza cheese as filling, but you can use whatever you prefer. You can use other cold cuts like ham, salami. They are also great to make if you have leftover boiled potatoes. If you like potatoes, you might also try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for preparing the stuffed potato flatbreads in a pan
- 10.5 oz potatoes, peeled, cooked, boiled
- 3/4 cup all-purpose flour
- 1 tbsp grated Grana Padano cheese
- to taste salt
- to taste pepper
- 1 egg
- to taste parsley
- to taste extra virgin olive oil
- 2.1 oz smoked scamorza cheese
- 2.1 oz sliced speck
Tools
- Pan
- Cutting board
- Fork
- Potato masher
Steps to make the stuffed potato flatbreads in a pan
To prepare the stuffed potato flatbreads in a pan, first take the potatoes, peel them, and wash them well. Take a pot of water and salt and cook the potatoes. You can put them whole, or you can cut them into cubes. I cut them into cubes and cooked for about 30 minutes. Test them by piercing with a fork; if they are soft, they are cooked. Then mash the potatoes with a potato masher if you have one, or mash them with the tines of a fork. In the bowl of mashed potatoes, add salt, pepper, the egg, grated Grana Padano, and chopped parsley, mix well. Now add the flour, little by little, the dough should be homogeneous, work it first with a fork or spoon then with your hands. On a well-floured work surface, place the dough and roll it out with a rolling pin. Then take a pastry cutter and cut out discs.
Take the leftover dough and create the last discs. Now take a disc, add a piece of smoked scamorza cheese, a piece of sliced speck in the center, and close with another disc. Press lightly on the edges of the discs to seal them well.
Then heat some extra virgin olive oil in a non-stick pan, cook the potato flatbreads until they are nicely golden. About 5/7 minutes per side. Turn them often so that they cook evenly.
Your potato flatbreads in a pan are ready to be enjoyed!
Storage and Tips
You can store the potato flatbreads in the refrigerator for 1 day.
You can reheat them in the pan or in the microwave.
