Recipe courtesy of Food Network Kitchen
Total:
25 min
Active:
10 min
Yield:
4 to 6 servings
Level:
None

Ingredients

Directions

Special equipment: 1 grater 1 mixing bowl Wooden spoon Pastry brush 1 sandwich spreader pairing knife (use with an adult)

To make lemon zest, rub the lemon over a fine grater. Make sure you rub the fruit on a different spot each time you rub, so you remove the yellow skin not the yucky white pith. In a medium bowl mix together the lemon zest, potatoes, cheese, and parsley.

Lay 2 tortillas on the work space and brush each with honey mustard. Spread about a 1/3 of the potato mixture over one of the tortillas. Top with the other tortilla, mustard side down. Repeat with the remaining tortillas to make 3 tortilla sandwiches. 

Brush a non-stick skillet lightly with oil and heat over medium heat. Add a filled tortilla to the pan and cook until brown, about 2 to 3 minutes per side. Transfer to cutting board and cut into wedges. Repeat with remaining tortillas. Serve.

Never leave a child unattended in the kitchen. Limit the child to tasks that are safe and age-appropriate.

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