If you’re looking for a savory, high-protein breakfast or lunch, these Potato Dill Flatbreads are a total game-changer!
Instead of traditional flour dough, the base is made with tender boiled potatoes, shredded cheese, fresh dill, and spices. Pressed flat and baked until golden brown, these rustic potato bases are topped with flavorful garlic-sauteed tuna in tomato sauce and a runny fried egg.
Prep time, Cook time, Servings
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 3–4 mini flatbreads (2 servings)
Ingredients
For the Potato Dill Flatbreads
4 small potatoes, boiled and peeled
½ cup shredded cheese (mozzarella or cheddar)
2–3 tbsp flour (or cornstarch)
1 tbsp butter, softened
Fresh herbs (dill and parsley, finely chopped)
Seasonings: ½ tsp garlic powder, ½ tsp onion powder, salt, & black pepper
1 tsp oil (for oiling your hands or glass to prevent sticking)
For the Sauteed Tomato Tuna Filling
1 can (150g) tuna in water, drained
1 clove garlic, minced
½ tsp sesame oil
1 tsp olive oil
2 tbsp tomato sauce (or tomato paste mixed with a splash of water)
Salt & black pepper, to taste
For Topping & Garnish
3–4 fried eggs (sunny-side up with runny yolks)
Thinly sliced red onion
Fresh basil or dill
Lime or lemon wedges
Step-by-Step Instructions
1. Make the Potato Dough 🥔
In a large bowl, mash the boiled potatoes until smooth. Add the softened butter, shredded cheese, flour, fresh dill, parsley, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until a soft, pliable dough forms.
2. Form & Prick the Flatbreads 🛠️
Preheat your oven to 390°F (200°C) and line a baking sheet with parchment paper. Divide the potato dough into 3–4 equal balls and place them on the tray.
Pro Tip: Rub a little oil on the bottom of a glass (or on your hands) to stop the dough from sticking, then press firmly into the center of each ball to flatten it into a flatbread disk with slightly raised edges.
Important Step: Dock (prick) the center of each flatbread multiple times with a fork! This releases trapped air so the dough bakes evenly without puffing up in the middle.
3. Bake Until Golden 🥖
Bake in the preheated oven for 18–20 minutes until the edges are crispy and the tops are beautifully browned.
4. Cook the Tomato Garlic Tuna 🐟
While the flatbreads are baking, heat the olive oil and sesame oil in a skillet over medium heat. Sauté the minced garlic for about 30 seconds until fragrant. Stir in the drained tuna, tomato sauce, salt, and pepper. Simmer for 2–3 minutes until warm and combined, then remove from heat.
5. Assemble & Serve 🍳
Scoop a generous layer of the garlic tomato tuna into the center of each baked potato flatbread. Top each with a freshly cooked sunny-side-up fried egg, sliced red onion, fresh basil, and a squeeze of lime juice. Cut into the yolk and enjoy while warm!