Potato and Onion Crunch

Name: Potato and Onion Crunch
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 6
Ingredients: Potatoes 0.5 lb; Yellow onions ½ cup; Type 00 flour 1 ¾ cup; Water 1 ¼ cup; Fine salt grated 2 tsp; Black pepper to taste; Extra virgin olive oil to taste; Type 00 flour to taste; Corn flour to taste; Corn flour to taste; Extra virgin olive oil to taste; Black pepper to taste

268

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 268
Carbohydrates g 48.3
of which sugars g 1.8
Protein g 5.6
Fats g 5.8
of which saturated fat g 0.9
Cholesterol mg 1.8
Sodium mg 163.5

Difficulty: Very easy
Prep time: 25 min
Cook time: 1 h 5 min
Serving: 6 persone
Cost: Low

PRESENTATION

Recipe by
Diletta Secco

Did you try the pumpkin crunch and were impressed by its simple deliciousness? Then try the potato and onion crunch, a rustic and equally appetizing variant! It's a kind of unleavened focaccia that can be prepared in minutes, with a golden and crispy surface, just as its name suggests. Great to enjoy on its own or with cheese and cold cuts, the potato and onion crunch is a vegetarian savory pie for a unique appetizer!

Also, try these potato and onion-based recipes:

rustic potato and onion pie
frico with potatoes and onions

INGREDIENTS

268

Calories per serving

For the dough: Potatoes 0.5 lb (230 g); Yellow onions ½ cup (70 g); Type 00 flour 1 ¾ cup (220 g); Water 1 ¼ cup (290 g); Fine salt 2 tsp - grated; Black pepper to taste

For the mold (30 cm in diameter): Extra virgin olive oil to taste; Type 00 flour to taste; Corn flour to taste

For the surface: Corn flour to taste; Extra virgin olive oil to taste; Black pepper to taste

Preparation

How to prepare Potato and Onion Crunch

To prepare the potato and onion crunch, first peel the potatoes and slice them very thinly with a mandolin 1 to obtain very thin slices 2. Peel the onions and also cut them into very thin rings 3. Combine the potatoes and onions in a bowl and move on to the dough.

Pour the flour and water into a bowl 4 and mix with a hand whisk until you get a smooth and homogeneous mixture, then add 2 level teaspoons of salt 5 and the pepper and mix again. Finally, add the potatoes and onions 6.

Mix to incorporate them evenly 7. Grease a mold with a diameter of 12 inches and sprinkle it first with all-purpose flour 8 and then with cornmeal 9.

Pour the dough into the mold 10 and level it with the back of a spoon 11, then sprinkle the surface generously with cornmeal 12.

Finally, season with a drizzle of oil 13 and a dash of pepper 14. Bake in a preheated static oven at 392°F for 50 minutes, then continue cooking for another 10-15 minutes in ventilated mode at 428°F. When the surface is well golden, take out and serve your potato and onion crunch 15!

Storage

The potato and onion crunch can be stored in the refrigerator for up to 2 days.

Advice

Monitor the cooking of the potato and onion crunch: if you notice that the inside is still too soft, lower the temperature and extend the cooking for a few more minutes.

For the translation of some texts, artificial intelligence tools may have been used.