Potato flatbread with olives and tuna

Ingredients

• 160 g, drained weightTuna in oil
• 1 kgPotatoes
• 60 gPitted black olives
• 50 g00 flour
• 1 mediumEgg
• 30 gBreadcrumbs
• To tasteThyme
• To tasteExtra-virgin olive oil
• To tasteFine salt
• To tasteBlack pepper

Instructions

1. 1

   Grate the potatoes

   Peel the potatoes and coarsely grate them into a large bowl. Add the pitted olives.

2. 2

   Add tuna and herbs

   Add the drained tuna, thyme leaves and whole egg to the grated potatoes and olives.

3. 3

   Mix the ingredients

   Add the flour, salt and pepper, then mix thoroughly until everything is combined.

4. 4

   Bake until golden

   Oil the base of a 35 × 28 cm baking tin and spread the mixture evenly inside. Sprinkle the breadcrumbs over the surface. Bake in a preheated conventional oven at 200°C on the middle shelf for 20 minutes, then switch on the grill and cook for a further 3 minutes.

What is potato schiacciata?

Schiacciata is an Italian-style flatbread, with a name that refers to its flattened shape. This version uses grated potato as its base rather than a traditional bread dough, and combines it with tuna, olives and thyme.

The potato binds the mixture as it bakes, while the tuna and olives bring savoury flavour. A final sprinkle of breadcrumbs helps give the top a lightly crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 308 calories, 0g protein, 37g carbs, 12g fat.

The potatoes and flour provide most of the carbohydrates, while the tuna contributes protein and the oil-packed tuna and olive oil provide much of the fat. Pair a portion with a fresh salad or other vegetables to balance the plate.

Choose and prepare the potatoes

Grating: Use the large holes of a box grater so the potato remains in shreds rather than turning to pulp. Peel the potatoes first, as directed.

Even pieces: Try to grate the potatoes to a similar size so they cook evenly in the baking tin. Once grated, mix them promptly with the other ingredients.

Balance the mixture

Tuna: Drain the tuna well before adding it; excess oil can make the mixture heavier. Keep the drained weight at 160 g.

Flour and egg: The flour and egg help hold the grated potato and other ingredients together. Mix until evenly distributed, without leaving dry pockets of flour.

Spread it evenly

Tin: Oil the base of a 35 × 28 cm tin, then spread the mixture into an even layer. Keeping the thickness consistent helps the flatbread cook evenly.

Breadcrumbs: Scatter the breadcrumbs across the surface before baking. They form the top layer, so distribute them rather than leaving them in a mound.

Watch the oven finish

Main bake: Bake for 20 minutes at 200°C in a preheated conventional oven, with the tin on the middle shelf.

Grill: Finish with 3 minutes under the grill as instructed. Keep an eye on the surface during this short final stage so it browns without scorching.

Serve in small squares

Let the baked flatbread settle briefly before cutting it into squares; this makes it easier to lift from the tin. Its buffet-friendly shape also works well for an aperitif.

Serve the squares as they are, or alongside a simple salad for a more substantial plate. Cut them smaller for finger food or larger for a snack.

Recipe notes & tips

• Drain the tuna thoroughly before weighing out 160 g.
• Use the large holes of a grater for the potatoes.
• Oil the base of the tin before spreading in the mixture.
• Spread the mixture evenly to help it cook at a consistent rate.
• Watch closely during the 3-minute grill finish.

Variations

• Fresh herbs: Add another herb alongside the thyme for a different aromatic note.
• Olive mix: Replace some of the black olives with green olives while keeping the total at 60 g.
• Peppery finish: Add extra black pepper to the mixture before baking.
• More thyme: Use additional thyme leaves for a stronger herbal flavour.
• Aperitif squares: Cut the baked flatbread into smaller pieces for a buffet platter.

Common mistakes to avoid

• Wet tuna: Excess oil can make the mixture greasy; drain the tuna well before adding it.
• Fine grating: Very fine potato can turn soft and pasty; use the large holes of the grater.
• Uneven layer: Thick patches may cook differently; spread the mixture evenly across the tin.
• Skipping the oil: The mixture may stick to the tin; oil the base before adding it.
• Unwatched grill: The surface can brown quickly; check it during the final 3 minutes.

How to store

Cool leftovers, cover and refrigerate for up to 2 days. Reheat in an oven until warmed through; the microwave is also suitable, though the top may soften.

Frequently asked questions