2 tablespoons minced fresh parsley or basil(optional)
4 to 6 teaspoon honey mustard
6 ten-inch flour tortillas
Oil for brushing
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.