CRISPY VEGETABLES FLATBREAD - Schiacciata recipe

“Schiacciata” is a particular Tuscan recipe of a flatbread that has undergone many variations over time, to the point of completely eliminating the use of crushed pasta in favor of vegetables and potatoes.
Here is my recipe, without forgetting its origins and asking forgiveness from the culture of Tuscan cuisine for this little slip.
3 medium potatoes
1 carrot
½ onion
1 clove of garlic
Salt, pepper, chili pepper
3 tbsp extra virgin olive oil
3 tbsp parmesan cheese
1 tbsp sesame
1 tbsp breadcrumbs
1 egg
flour as needed

How to make it:

In a bowl, grate the vegetables with large holes, or you can slice the vegetables with a mandoline, but they must be very thin.
Add a little salt and mix well.

Wait two minutes and squeeze to remove the water, but do not overdo it, some water should remain.
Discard the excess water and add some smacked garlic, chili pepper to taste, parsley, pepper, and any other spices you like.
Then add 2-3 tablespoons of oil, optional sesame seeds, 3 tablespoons of Parmesan cheese and one egg.
Mix. Add flour a tablespoon at a time until you have a malleable mixture.

Flatten the mixture on a baking sheet or oven tray with parchment paper underneath, about ½ inch thick.
Bake in a preheated oven at 180°C / 356 °F for about 30-40 minutes; it should be nicely browned on top and bottom.
Cut it into squares and eat it as an aperitif, as an appetizer, as a snack, or for breakfast, do a little bit as you like.

Be careful, it is addictive!