Ori­gi­nal recom­men­da­ti­ons from the USA:

Ori­gi­nal recom­men­da­ti­ons from the USA:

Potato and onion flatbread

If you have some stea­m­ed pota­toes left over from the day befo­re, this snack is very easy to prepa­re. The pota­to and oni­on flat­bread is par­ti­cu­lar­ly sui­ta­ble as a small appe­ti­zer befo­re a main meal or as a tasty snack in bet­ween meals. 

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Pre­heat the oven to 210 °C.

Mash the pota­toes in a bowl with a pota­to mas­her and mix with the pota­to starch until you get a dough that is not too sti­cky. Add a litt­le more starch if necessary. 

Place the dough on a bak­ing tray lined with parch­ment paper and form it into a thin flat­bread. This is best done with a Tor­til­la press.

Cut the half oni­on into thin rings and spread even­ly over the flat­bread. Press down a litt­le. Then sprink­le with herbs, salt and pep­per. Alter­na­tively, you can knead the salt and rose­ma­ry into the dough.

If you like it a litt­le more hear­ty, spread a few blobs of this sau­ce on the oni­ons. Cas­hew sauce.

Bake in the oven for 25 minu­tes. Allow to cool for a few minu­tes befo­re serving.

Bon appe­tit!

Source: ale

Pho­tos: Maar­ja Urb

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