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In a mixing bowl, combine the mashed potato, grated cheddar, and chopped spring onions. Mix well until evenly blended.
Heat half the olive oil in a non-stick skillet over medium heat.
Spread half of the potato mixture evenly in the skillet to form a flat layer.
Drizzle some olive oil over the top, then sprinkle a layer of grated cheddar cheese.
Add the remaining potato mixture on top and gently press down to compact the layers.
Cook on medium-low heat for about 4 minutes until the bottom is golden and crispy.
Carefully flip the flatbread using a spatula, add the remaining olive oil around the edges, and cook for another 3-4 minutes until the other side is golden and the cheese is melted.
Remove from heat, let it cool slightly, then cut into wedges.
Serving and storage tips:
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