Transform a simple potato and flour into these incredibly light and flaky flatbreads, filled with cheese and fresh herbs. This creative breakfast recipe offers restaurant-quality results with minimal ingredients and effort.
Ingredients
For the Batter
- 1 large potato (about 200g/7oz), cooked and divided
- 400ml (1¾ cups) water, divided
- 100g (¾ cup) all-purpose flour
- Salt to taste
For the Filling
- ½ cooked potato, mashed
- 100g (1 cup) cheddar cheese, grated
- 3-4 spring onions, finely chopped
- 20g (1½ tablespoons) butter, melted
- Fresh parsley, chopped
Step-by-Step Instructions
- Prepare the Potato Base
- Cook potato until tender
- Divide cooked potato in half
- Mash one half for filling
- Puree other half with 200ml water until smooth
- Make the Batter
- Add remaining 200ml water to potato puree
- Mix in flour gradually
- Add salt
- Whisk until smooth like pancake batter
- Ensure no lumps remain
- Prepare the Filling
- Combine mashed potato
- Add grated cheese
- Mix in chopped spring onions
- Season to taste
- Cooking Process
- Heat non-stick pan over medium heat
- Pour one ladle of batter
- Cook until surface dries
- Flip and add filling immediately
- Press gently to seal
- Cook until golden brown
- Finishing
- Melt butter with parsley
- Brush each flatbread with herb butter
- Stack and serve hot
Timing
- Prep Time: 3 minutes
- Cooking Time: 5 minutes
- Total Time: 8 minutes
Nutritional Information (per flatbread)
- Calories: 180
- Protein: 6g
- Carbohydrates: 22g
- Fat: 8g
- Fiber: 2g
- Sodium: 200mg
Pro Tips and Tricks
- Ensure potato puree is very smooth
- Maintain medium heat throughout cooking
- Don’t overfill the flatbreads
- Press edges well to seal filling
- Use a good quality non-stick pan
Variations and Substitutions
- Use different cheese varieties
- Add sautéed mushrooms
- Include spinach or kale
- Try sweet potato version
- Add crumbled bacon or ham
Common FAQs
Q: Why is my batter too thick?
A: Add water gradually until pancake consistency is achieved.
Q: Can I make these ahead?
A: Best served fresh, but can be reheated briefly.
Q: Can I freeze the batter?
A: Not recommended – make fresh for best results.
Q: Why isn’t my flatbread crispy?
A: Ensure pan is properly heated and don’t rush cooking time.
Storage and Make-Ahead Tips
- Best eaten immediately
- Can be kept warm in low oven
- Store batter refrigerated up to 24 hours
- Reheat in dry pan briefly
- Don’t microwave (becomes soggy)
This quick and economical breakfast recipe proves that simple ingredients can create something extraordinary. Perfect for busy mornings or when you want something special without much fuss, these potato flatbreads offer a delicious alternative to traditional breakfast options. The combination of crispy exterior, soft interior, and flavorful filling makes every bite a perfect balance of textures and tastes.
