🍽️ Crispy Tortillas with Potato and Zucchini Filling

Name: Crispy Tortillas with Potato and Zucchini Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 450 g floury potatoes; salt; 2 cloves garlic; 1 organic lemon; 6 tbsp yogurt (0.3% fat); pepper; 450 g zucchini; 2 tbsp olive oil; 6 wheat tortillas (approx. 20 cm diameter); 6 tbsp tapenade (olive paste, from jar); 150 g feta cheese; 4 sprigs oregano

333 kcal · 30 min · 4 servings

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Ingredients

450 g floury potatoes
salt
2 cloves garlic
1 organic lemon
6 tbsp yogurt (0.3% fat)
pepper
450 g zucchini
2 tbsp olive oil
6 wheat tortillas (approx. 20 cm diameter)
6 tbsp tapenade (olive paste, from jar)
150 g feta cheese
4 sprigs oregano

Instructions

1. Peel the potatoes.
2. Cut the potatoes into small cubes.
3. Place the potato cubes in a pot of salted water.
4. Cook the potatoes for 20 minutes.
5. Meanwhile, peel the garlic cloves.
6. Finely chop the garlic.
7. Rinse the lemon under hot water.
8. Dry the lemon.
9. Peel the lemon zest very thinly using a vegetable peeler.
10. Cut the lemon zest into thin strips.
11. Add the lemon strips to the potatoes after 18 minutes of cooking time.
12. Squeeze the lemon.
13. Drain the potato and lemon mixture.
14. Mash the potatoes into a puree.
15. Stir in the chopped garlic and the yogurt into the potato puree.
16. Season the mixture with salt, pepper, and a splash of lemon juice.
17. Wash the zucchini.
18. Dry the zucchini.
19. Slice the zucchini diagonally.
20. Lightly oil the hot grill.
21. Grill the zucchini slices for 2 minutes on each side.
22. Place the grilled zucchini in a bowl.
23. Drizzle some oil over the zucchini.
24. Season the zucchini with salt and pepper.
25. Cut 6 pieces of aluminum foil that are slightly larger than the tortillas.
26. Lightly oil the aluminum foil.
27. Place one tortilla on each piece of aluminum foil.
28. Spread one tablespoon of olive paste (tapenade) on each tortilla.
29. Spread the tortillas thinly with the potato puree.
30. Place the grilled zucchini on the tortillas.
31. Season the filling lightly with salt and pepper.
32. Crumble the cheese.
33. Distribute the cheese over the tortillas.
34. Close the grill.
35. Grill the tortillas in batches for 4 to 5 minutes on the aluminum foil.
36. Ensure the grill is not too hot.
37. Wash the oregano.
38. Shake the oregano dry.
39. Pluck the oregano leaves from the stems.
40. Sprinkle the oregano over the finished tortillas.

Nutrition per serving

kcal: 333
Protein: 10 g · Fett/Fat: 17 g · Carbs: 32 g