Grilled Tortillas

Ingredients

• 450 g starchy boiling potatoes
• Salt
• 2 Garlic cloves
• 1 Organic lemon
• 6 tbsp yogurt (0.3% fat)
• Pepper
• 450 g zucchini
• 2 tbsp olive oil
• 6 wheat tortillas (≈20 cm diameter)
• 6 tbsp tapenade (olive paste from jar)
• 150 g sheep cheese
• 4 stems oregano

Instructions

1. 1.

   Peel potatoes, cut into small pieces and boil in salted water for 20 minutes.

2. 2.

   Meanwhile peel garlic and finely chop. Rinse lemon hot, dry it, and shave the zest thinly with a vegetable peeler.

3. 3.

   Cut lemon zest into fine strips and add to potatoes 2 minutes before they finish cooking. Squeeze the lemon juice.

4. 4.

   Drain potato‑lemon mixture and mash, then mix in garlic and yogurt. Season with salt, pepper, and a splash of lemon juice.

5. 5.

   Wash zucchini, dry it, and cut diagonally into slices. Grill on a greased hot grill for 2 minutes each side. Place in a bowl, toss with oil, salt, and pepper.

6. 6.

   Lightly oil six pieces of aluminum foil slightly larger than the tortillas and lay the tortillas on them.

7. 7.

   Spread 1 tbsp tapenade on each tortilla and lightly smear with potato purée.

8. 8.

   Place zucchini slices on the tortillas and season lightly with salt and pepper.

9. 9.

   Crumble cheese and sprinkle over the tortillas.

10. 10.

    Grill the tortillas, folded in the partially closed grill on the foil, for 4–5 minutes per portion. Wash oregano, shake dry, pluck leaves, and scatter over finished tortillas.