Fake potato flatbread with filling, super tasty and very easy, filled with prosciutto, mozzarella, and fresh arugula, perfect for a quick lunch, informal dinner, or a fancy appetizer.
An original, tasty, and gluten-free alternative to the classic flatbread. The base is made with slices of potatoes arranged in a circle, covered with pieces of cheese, and baked in the oven until crispy and golden. Once cooked, it has a texture similar to flatbread but with a more rustic flavor and a crunchy note.
The filling in this version is a timeless classic: prosciutto, mozzarella, and arugula, a mix of flavors that perfectly complements the sweetness of the potatoes.
They are gluten-free, perfect for those with celiac disease or gluten intolerances. They are easy and fast to make, the preparation is simple and doesn’t take much time, and they are also versatile; the filling can be customized with other cold cuts, cheeses, vegetables, or sauces.
They have become a craze on the web. I don’t know who first posted the recipe, but they have become my children’s favorite dinner saver.
The fake potato flatbread is a dish that wins you over with its simplicity and goodness, perfect for any occasion.
Let’s see together how to make the recipe for the Fake Potato Flatbread with Filling. Get the ingredients ready, and let’s begin!
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other tasty recipes to try:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 potatoes (or 4 medium-sized)
- extra virgin olive oil
- as needed salt
- as needed pepper
- 7 oz cheese (I use scamorza and mozzarella)
- 4 slices prosciutto (or other cold cuts)
- 2 oz mozzarella
- as needed arugula
Tools
- 1 Slicer
- 1 Baking Sheet
- Parchment Paper
- 1 Chopper
Steps
First, wash the potatoes thoroughly and slice them thinly, about 2-3 mm thick.
Cover a baking sheet with parchment paper, draw 4 circles of about 6 inches (15 cm) (I used a lid for more precision, but it’s not necessary). Arrange the potato slices on the baking sheet, slightly overlapping to form a circle.
Season the potatoes with salt, pepper, and, if desired, oregano or other herbs.
Preheat the oven to 375°F (190°C), fan-assisted.
Cut the scamorza and mozzarella into pieces and distribute it evenly over the potatoes, add a drizzle of extra virgin olive oil.
Bake the tray and cook the potatoes for about 20 minutes, or until the potatoes are tender and the mozzarella is melted and golden.
Remove from the oven and let rest for a few minutes, flip the flatbreads upside down and fold in half.
Add prosciutto, mozzarella slices, and fresh arugula leaves as desired. Serve and enjoy warm or cold. Here is the Fake Potato Flatbread with Filling ready.
Here is a simple and tasty recipe, perfect for dinner.
Until the next recipe.
Storage
The fake potato flatbread, once prepared, can be stored in several ways:
– in the fridge, for 2-3 days, wrapped in plastic wrap or in an airtight container
– if filled, in the fridge for 1-2 days, always stored in an airtight container or wrapped in plastic wrap.
Tips and Suggestions
– Choice of potatoes: opt for yellow potatoes, which have a good texture and hold up well when cooked.
– Slicing the potatoes: slice the potatoes very thinly, ideally with a slicer, for even cooking and a crispy texture. The ideal thickness is about 2-3 millimeters.
– After slicing the potatoes, dry them thoroughly with a clean cloth or paper towel. This step is crucial to remove excess moisture and ensure a crispy flatbread.
– Before covering them with cheese, season the potato slices with extra virgin olive oil, salt, pepper, and your preferred spices (rosemary, thyme, paprika, etc.). You can also add a bit of grated Parmesan for a more intense flavor.
– Arrange the potato slices in a single layer on a baking sheet lined with parchment paper, forming a circle. Make sure the slices slightly overlap to create a compact base.
– For a lighter version, you can cook the potatoes in an air fryer at 375°F (190°C) for about 15 minutes or until golden.
Variations
– You can replace prosciutto with speck, cooked ham, bresaola, or other cold cuts.
– Use other types of cheese for the filling, such as stracchino, scamorza, provola, or gorgonzola.
– Add grilled vegetables to the filling, such as zucchini, eggplant, or peppers.
– Dress with sauces, like pesto, yogurt sauce, or mayonnaise.
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