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
3 hours 35 min.	40 min.	4 hours 15 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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