CRISPY POTATOES and HAM in a pan, a savory tart ready in a few minutes, without yeast and rising, great for dinner, perfect for the beach or as an appetizer.
The crispy potatoes and ham in a pan is the perfect recipe when you crave something tasty but don’t want to turn on the oven. Crunchy outside, soft inside, and with a gooey filling, this quick savory rustic tart is ready in less than half an hour and is made without yeast.
The other day, I needed to prepare something to take to dinner with friends at the beach. In the pantry, I had some potatoes to use and a few slices of cooked ham: I just mixed some flour with water and oil, spread it in a pan, and filled it with ham, grated potatoes, and provolone cheese, covered it, and cooked it. The result? A crispy savory that disappeared in five minutes.
The beauty is that you can customize it as you wish: besides the ham, you can add provolone, well-drained mozzarella, or grilled vegetables. With a simple non-stick pan and a lid, you’ll get a golden and crispy base, while the inside remains creamy and tasty.
Whether you serve it as an appetizer, a main dish, or a quick dinner recipe, the crispy potatoes and ham pleases everyone.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6-8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup water
- 1 tbsp extra virgin olive oil
- 1 pinch salt
- 3.5 oz cooked ham
- 7 oz potatoes
- 4.25 oz smoked provolone cheese
Steps
Pour the flour into a bowl, add the salt, oil, and water, and knead well.
Work the ingredients until you get a smooth dough, then divide it into two parts and roll it out well.
Oil well and place a sheet in a pan, fill with grated potatoes using a large hole grater.
Add the cooked ham, smoked provolone cheese pieces, and cover with the other sheet.
Cook one side for about 7 minutes, then flip and cook the other side for another 7 minutes.
Bon appétit
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CRISPY POTATOES and HAM in a pan
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Extra tips
Add a pinch of rosemary or oregano to the dough for extra aroma.
For a richer filling, add grated zucchini to the potatoes.
If you want an extra crispy crust, brush the surface with oil before cooking.
Cut it into wedges and serve as finger food for an aperitif.
CRISPY POTATOES and HAM in a pan
Can I prepare the crispy potatoes and ham in advance?
Yes, but to keep it crispy, heat it in a pan or air fryer shortly before serving.
Can I replace the ham?
Of course! You can use bacon, speck, or salami for a stronger flavor.
Is yeast needed?
No, this recipe requires no rising: just knead and cook.
Can I cook it in an air fryer?
Yes, at 356°F for about 15 minutes, using a suitable pan.
What type of potatoes should I use?
Yellow-fleshed potatoes are perfect: they remain firm and flavorful even when cooked raw.
