Potato and Onion Flat Bread

Potato and Onion Flat Bread
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat oven to 450° F. Heat the oil in a large cast-iron skillet over medium heat. Add the onion and cook until golden, 5 to 7 minutes.
  2. Transfer the onion to a bowl. Add the potato, rosemary, 1 teaspoon salt, and ¼ teaspoon pepper and toss. Set aside.
  3. Wipe out the skillet, turn it upside down, and sprinkle the bottom with cornmeal.
  4. On a work surface, with your hands or a rolling pin, gently shape the dough into a round the same size as the skillet.
  5. Place the dough on the bottom of the skillet. Top with the potato mixture, arranged evenly, leaving a 1-inch border.
  6. Transfer the skillet to oven and bake until the crust is golden brown, about 20 minutes. Slice the flat bread into wedges.
May, 2006

Nutritional Information

  • Per Serving
  • Calories 376Calories From Fat 79
  • Fat 9g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 1,007mg
  • Protein 11g
  • Carbohydrate 62g
  • Sugar 3g
  • Fiber 3g
  • Iron 4mg
  • Calcium 14mg
What does this mean? See Nutrition 101 .

Quick Tip

Boston Lettuce
Make it a meal: Serve the flat bread with butter lettuce tossed with chopped chives, toasted sliced almonds, white wine vinegar, and olive oil.

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