Quick new potato and red onion flatbreads
This is essentially a cheat’s way to a white pizza with potato. If you’d like to add a little more green, pile it with shaved asparagus or peppery salad leaves when it comes out of the oven. If you want to make your own flatbreads, try this recipe for yoghurt flatbreads.
- Serves
- 2
Ingredients
- 1 red onion, peeled and thinly sliced
- Olive oil
- 4 new potatoes
- A few sprigs of thyme, leaves picked
- 2 flatbreads
- Salt and black pepper
- 4 tbsp creme fraiche or ricotta
- About 20g parmesan (I use a vegetarian one)
Cook the onions
Bring a pan of salted water to a boil. Put a frying pan on a medium heat, add a little olive oil and the sliced onions, and cook for about 10 minutes, until soft and sweet.
Prep and cook the potatoes
Slice the potatoes as thinly as you can – you could use a mandoline here. Blanch the sliced potatoes in the boiling water for about two to three minutes, until they have lost their rawness but still hold their shape. Drain and leave to steam dry, then toss with the thyme, some salt and pepper, and a couple of tablespoons of olive oil.
Top the flatbreads
Lay the flatbreads on a baking tray and heat the oven to 200C/390F/gas 6. Spread the creme fraiche or ricotta over the breads, top with the onions, then the potatoes, and finish with a good grating of parmesan.
Cook + serve
Cook for eight to 10 minutes, until everything has melted together.
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