Potato and Onion Flatbread
HB-1802 · Hand-built original · Italian
Potato and Onion Flatbread is a Italian appetizers built around potato. It takes 85 min in total and serves 8. It pairs well with sour cream and green beans.
ItalianAppetizers1 hr 25 minServes 8175 kcalVegetarianVeganDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Main ingredient: potato
Pairs well with: sour cream, green beans, coleslaw, grilled steak, roast chicken
Servings:8quantities adjust to match
Ingredients
- 14 oz potatoes, peeled and very thinly sliced
- red onions, thinly sliced (about 2 cups)
- 7 oz type 00 flour (about 1.7 cups)
- 2½ oz breadcrumbs
- 7 1/2 tbsp extra virgin olive oil, divided
- 1 tsp rosemary leaves, chopped
- 1 tsp fine salt
- 1 cup water
Method
- Soak the potato slices in cold water for 15 minutes, then drain and pat dry. Toss with the onions, salt and 2 tbsp of the olive oil and leave for 10 minutes.
- Make a thin batter by whisking the flour with the water to a smooth, pourable consistency. Stir the batter through the potatoes and onions.
- Oil a large baking tray generously with 3 tbsp olive oil. Spread the mixture over it in an even layer no more than ½ in thick.
- Scatter with the breadcrumbs and rosemary and drizzle with the remaining olive oil.
- Bake at 400°F for 50-55 minutes, turning the tray halfway, until crisp, deep golden and firm at the edges.
- Rest for 5 minutes, cut into squares and serve warm or at room temperature.
Prep: 30 min · Cook: 55 min · Total: 85 min
Nutrition (per serving, where published)
175 kcalCalories
4.9 gProtein
37.3 gCarbs
1.2 gFat
2 gSaturates
3.5 gFibre
0.9 gSugars
338 mgSodium
0 mgCholesterol
410 mgPotassium
34 mgCalcium
1.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data