share on

Crispy potato flan




Mashed potatoes

650 grams


1 unit


30 grams


30 grams

Sunflower seeds, unsalted

30 grams

Smoked provola cheese

120 grams

Type 00 wheat flour

3 spoons

Extra virgin olive oil

to taste

Iodized salt

to taste

Black pepper

to taste


to taste

Grated Parmesan cheese

1 spoon

second courses from Italy

Crispy potato flan

Crispy potato flan

vegetarian with gluten with eggs with lactose with nuts

ready in

35 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Crispy potato flan

For a second simple and tasty, to be prepared in minutes!

Crispy potato flan step 1

step 1

Enrich the puree with the egg, pepper and lots of nutmeg and add salt if necessary. Add the cheese and flour, stirring well with a whisk eliminating any lumps.

Crispy potato flan step 2

step 2

Chop coarsely sunflower seeds, hazelnuts and peanuts. Grease with a little oil a baking sheet and spolverane the bottom with half of the mince.

Crispy potato flan step 3

step 3

Pour into the pan the potato mixture and level it with a spoon. Sprinkle the surface with the remaining mix of dried fruit and seeds, add two tablespoons of Parmesan cheese and a dolium wire.

Crispy potato flan step 4

step 4

Cover the pan with aluminum and cook in preheated oven at 200 degrees for 15 minutes. Remove the foil and make au gratin under the grill for 5 minutes.

Crispy potato flan step 5

step 5

Whip and let cool before serving.

Loading pic