Peel and slice the potatoes into thin rounds. Dice the onion.

In a large skillet, heat a drizzle of olive oil and sauté the potatoes and onion together for about 5 minutes.

Season with salt and pepper, then add 1 cup of water. Cover and cook over medium heat for about 15 minutes, stirring occasionally, until the potatoes are just tender but not falling apart.

Meanwhile, prepare a light dough by mixing wheat flour, a pinch of salt, a drizzle of olive oil, and enough water to form a smooth, soft dough. Roll it out thinly.

Preheat the oven to 200°C (400°F). Lightly oil a baking dish and sprinkle the base with breadcrumbs.

Layer the cooked potato and onion mixture into the dish, then place the rolled dough over it.

Spread the stracchino cheese evenly on top, followed by slices of ham. Sprinkle generously with Parmesan cheese.

Bake for 10 minutes to allow the dough to firm up slightly.

Add a final layer of breadcrumbs and Parmesan, drizzle with a touch of olive oil, and bake for another 20 minutes until golden and bubbling.

Remove from the oven, let it cool slightly, and serve warm.