The no-dough potato flatbread is a modern alternative to the classic Romagna flatbread.
Easy to prepare as it requires no dough and is much more nutritious. It can be made either in the oven or in an air fryer.
The potato base is a valid alternative to flour for those with intolerances or those simply wishing to vary. Moreover, the combination of fresh arugula with smoked salmon and cheese creates a contrast between savory, creamy, and aromatic flavors that satisfy the palate with few but well-harmonized ingredients.
The potato base is crunchy and light, making it easy to digest.
Also, cut in half or into wedges, it can be taken as an outdoor lunch.
It’s also popular with children and can be filled with various foods according to taste.
I often prepare it as a second course when my kids are also having lunch, or as a single dish, the rare times it’s just my husband and me.
I also recommend
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Cooking methods: Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Potato Flatbread Preparation
- 2 potatoes
- 2 slices salmon
- 3 tablespoons cottage cheese
- to taste arugula
- to taste grated parmesan
- to taste fine salt
Tools
- 1 Mandoline
- 1 Baking Dish
- 1 Peeler
- 1 Air Fryer
Steps to Prepare Potato Flatbread
To prepare the delicious potato flatbread WATCH THE RECIPE VIDEO
Peel two medium-large potatoes, or 3 medium ones, and slice them with a mandoline. The thickness should not be too thin or too thick. About 0.12 inches.
Dry them with absorbent paper.
Line a baking tray with parchment paper and create a circle, to the desired size of the flatbread, with plenty of grated parmesan, which will act as a glue between the potato slices during cooking.
Place the potato slices on top, slightly overlapping as they will shrink when cooked, and cover the entire parmesan circle.
Salt and bake in an air fryer at 392°F for about 8-10 minutes until golden, or in a static oven at 392°F for 15-20 minutes. Keep an eye on the last minutes of cooking. The potatoes should be golden.
Remove from the oven and let cool slightly so the cheese solidifies and acts as a glue between the potatoes.
Then fill the flatbread with a handful of fresh arugula, slices of smoked salmon, and cottage cheese.
Fold the edge into a semicircle and …
Enjoy your meal from Barbara!
Storage
The potato flatbread can be stored in the fridge for two days in an airtight container.
Before serving, let rest at room temperature. I don’t recommend reheating as the filling will lose its original consistency.
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FAQ
How can I make it vegetarian?
You can fill it with
Arugula, sun-dried tomatoes, and stracchino
Hummus, grilled zucchini, and mint
Grilled eggplant, mozzarella, and pesto
Avocado, tomato, and feta
Sautéed spinach and ricottaWhat other fillings can I use?
Tuna, red onion, and light mayonnaise
Shrimps, avocado, and Greek yogurt
Roast turkey, lettuce, and mustard
Bresaola, arugula, and shaved parmesanCan it be prepared in a pan?
Yes, certainly.
