Crisp potato and onion flatbread

Tasty and indulgent, very simple as a starter or with cheese and cured meats. A dinner saver with everyday ingredients; add carrots or courgettes too.

INGREDIENTS 35 X 35 TRAY

400 g POTATOES

1 LARGE ONION

320 g COLD WATER

200 g TYPE 00 FLOUR

50 g GRATED GRANA

ROSEMARY

50 g EXTRA VIRGIN OLIVE OIL (plus extra to finish)

SALT

PEPPER

BREADCRUMBS AND GROUND CORNFLAKES

I mix water, oil, salt and pepper.

I gradually stir in flour without lumps.

I peel potatoes and onion for the smooth batter.

I grate coarsely and add.

I spread thinly and evenly on oiled baking paper in a tray, adding salt, pepper, oil and chopped rosemary.

I finish with mixed breadcrumbs and cornflakes.

I bake at 200°C for 30 minutes until golden, slightly charred and crisp. Cool slightly.