The potato flatbread is a variation of the classic piadina, made without dough or flour — light, crispy, nutritious and truly delicious!
It is prepared simply with a base of grated Parmesan that acts as a binder, and potatoes. Into the oven for a few minutes and the magic is ready!
A crispy flatbread to fill and enjoy hot. I have it for lunch and I also give one to my husband to take to work when he doesn’t come home for lunch.
With a filling of lettuce, tuna, cherry tomatoes and melting cheese it’s irresistible! My kids go crazy for it too.
The beauty of this potato flatbread is that it’s very versatile. You can fill it however you like; it’s wholesome because it’s homemade, and you don’t need to knead or spend too much time at the stove.
Great to serve as a meal-saver or to take as a packed lunch. It’s also special at room temperature.
I also recommend
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the potato flatbread
- 7 oz potatoes
- 0.71 oz grated Parmesan
- to taste fine salt
- 0.71 oz tuna in water
- 4 Pachino cherry tomatoes
- 2 leaves lettuce
- 1.06 oz Brie
Tools
- 1 Mandoline
- 1 Peeler
- 1 Baking sheet
- Parchment paper
Steps for the potato flatbread
To prepare the delicious crispy potato flatbread, peel the potatoes with a peeler.
Slice them with a mandoline into thin slices about 1/8 inch thick.
Line a baking sheet with parchment paper and sprinkle plenty of grated Parmesan in a circle to form the base.
Arrange the potato slices on top in a spiral, slightly overlapping since they will shrink during cooking, until the entire Parmesan surface is covered.
Cook in an air fryer at 392°F for 8–10 minutes or in a conventional oven at 392°F for 15–20 minutes until golden.
Open and fill with lettuce leaves, Pachino cherry tomatoes cut into wedges, tuna and Brie. Fold and return to the oven or air fryer for 2 minutes at 338°F so the Brie melts.
And the potato flatbread is ready to be enjoyed!
To not miss my recipes I’M WAITING for you on my pages of
INSTAGRAM with 100,000 FOLLOWERS and on
FACEBOOK with 80,000 FOLLOWERS
To always stay updated on my new recipes you have the option to ACTIVATE PUSH NOTIFICATIONS ON MY BLOG
Storage for the potato flatbread
The potato flatbread can be stored in the fridge for two days in an airtight container. Before putting it in the fridge let it cool completely and before serving reheat in the oven or air fryer.
To not miss my recipes I’M WAITING for you on my pages of
INSTAGRAM with more than 100,000 FOLLOWERS and on
FACEBOOK with more than 60,000 FOLLOWERS
To always stay updated on my new recipes you have the option to ACTIVATE PUSH NOTIFICATIONS ON MY BLOG
