Potato and onion scarpaccia

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 500 g potatoes
• 2 2 onions
• 3 300 g flour
• 4 330 g water
• 5 100 g Comté cheese
• 6 50 g breadcrumbs
• 7 olive oil
• 8 salt
• 9 pepper
• Total weight: 1,530 grams

Times:

Preparation	Cooking	Start to finish
40 min.	40 min.	1 hour 20 min.

Step by step recipe

• 1: Peel and wash 500 g potatoes.
• 2: Grate them, then put them in cold water while waiting.
• 3: Prepare 2 onions, then slice it (ideally with a mandolin, but you can also do it with a knife).
• 4: Dip them in cold water too.
• 5: Grate 100 g Comté cheese and set aside.
• 6: Drain and place the grated potatoes on a kitchen towel, then dry them carefully by enclosing them in the towel.
  Set aside.
• 7: Do the same with the onions.
• 8: Pour 330 g water into a bowl, then whisk in 300 g flour.
  The consistency should be roughly that of pancake batter, and if necessary, adjust the weight of water.
• 9: Pour the potatoes and onions into the mixture, and mix well.
  Add the grated Comté cheese, 50 g breadcrumbs, salt and pepper.
  Preheat oven to 200°C (390°F).
• 10: Place a sheet of baking paper on a baking sheet, then brush it with oil if possible.
• 11: Spread the mixture over the entire baking sheet in a thin layer.
  Drizzle with olive oil...
• 12: ...and bake for approx. 30-40 minutes at 200°C (390°F), watching for browning at the end.
• 13: Cut into small pieces, and enjoy preferably warm or hot.

Remarks

You can set aside a tablespoon of grated Comté cheese and sprinkle it over the scarpaccia just before baking.
Of course, to be more in the Italian spirit, replace the Comté with Parmesan or Pecorino.

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