Eating In

 (Schiacciata di Patate)

5 medium potatoes (about 850g)
80 grams Parmesan cheese 
200 grams plain flour
300ml cold water (or more)
Extra virgin olive oil 
Fine salt 
Fresh rosemary or other herbs 
In a large bowl, mix the flour, cold water, grated cheese, some olive oil, and a pinch of fine salt until you get a smooth batter. Thinly slice the potatoes with a mandolin. (Mind your fingers!)
Carefully incorporate the sliced potatoes into the batter, mixing thoroughly until the potatoes are well coated. Preheat your oven to 400°F (200°C). Pour and spread the potato and batter mixture into a baking tray (about 40 x 30cm) lined with parchment paper and lightly oiled to prevent sticking. Make sure the mixture is spread evenly across the tray. Add a few more drizzles of extra virgin olive oil and scatter some fresh rosemary leaves on top. Put the tray on a low shelf bake for 20 minutes. Move the tray up to the middle of the oven and bake for another 20 minutes or until the flatbread is crispy and golden brown. Remove from the oven, cool slightly and cut into pieces and serve hot. Also good cold. There are a number of ways that you could adjust this recipe. You could use different cheese or add different flavourings to the batter, even some onion. In fact, anything you fancy.