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Place the peeled potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very soft and easily pierced with a fork, about 15-20 minutes. Drain thoroughly.

Return the drained potatoes to the pot. Mash them thoroughly until completely smooth, ensuring no lumps remain. Add the melted butter and all-purpose flour to the mashed potatoes. Mix with a fork until combined, then use your hands to knead briefly until a smooth, cohesive dough forms.

Divide the potato dough into 4 equal portions. Lay out a sheet of plastic wrap on a clean work surface and drizzle 1/2 teaspoon of olive oil over it, spreading it lightly.

Take one portion of potato dough and place it on the oiled plastic wrap. Use your hands to press and flatten it into a large, thin circle, about 6-7 inches in diameter.

Spoon 1/4 of the shredded mozzarella cheese and 1/4 of the diced chorizo into the center of the flattened potato circle.

Carefully use the plastic wrap to help fold the potato dough over the filling, sealing all four sides to create a flatbread. Press down gently to ensure there are no gaps and the filling is fully enclosed. Repeat with the remaining dough portions and filling.

Preheat your air fryer to 465°F (240°C). Once preheated, place 2 of the stuffed potato flatbreads into the air fryer basket, ensuring they are not overlapping. Air fry for 7-8 minutes per side, using a spatula to carefully flip them halfway through, until golden brown and crispy. Repeat with the remaining 2 flatbreads.

Once cooked, remove the flatbreads from the air fryer. Serve immediately, as they are best enjoyed warm. A knife and fork are advised for eating.


Place the peeled potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very soft and easily pierced with a fork, about 15-20 minutes. Drain thoroughly.

Return the drained potatoes to the pot. Mash them thoroughly until completely smooth, ensuring no lumps remain. Add the melted butter and all-purpose flour to the mashed potatoes. Mix with a fork until combined, then use your hands to knead briefly until a smooth, cohesive dough forms.

Divide the potato dough into 4 equal portions. Lay out a sheet of plastic wrap on a clean work surface and drizzle 1/2 teaspoon of olive oil over it, spreading it lightly.

Take one portion of potato dough and place it on the oiled plastic wrap. Use your hands to press and flatten it into a large, thin circle, about 6-7 inches in diameter.

Spoon 1/4 of the shredded mozzarella cheese and 1/4 of the diced chorizo into the center of the flattened potato circle.

Carefully use the plastic wrap to help fold the potato dough over the filling, sealing all four sides to create a flatbread. Press down gently to ensure there are no gaps and the filling is fully enclosed. Repeat with the remaining dough portions and filling.

Preheat your air fryer to 465°F (240°C). Once preheated, place 2 of the stuffed potato flatbreads into the air fryer basket, ensuring they are not overlapping. Air fry for 7-8 minutes per side, using a spatula to carefully flip them halfway through, until golden brown and crispy. Repeat with the remaining 2 flatbreads.

Once cooked, remove the flatbreads from the air fryer. Serve immediately, as they are best enjoyed warm. A knife and fork are advised for eating.
