Potato wraps

Ingredients for 2 servings:

• 4 large potatoes
• some olive oil
• ¼ piece(s) Parmesan
• ½ package of cheese, grated (mozzarella), approx. 100 g
• 1 large egg(s)
• 1 bunch arugula
• some pesto
• some cream cheese
• 8 lettuce leaves
• ½ avocado(s)
• 4 large tomatoes
• ½ cucumber(s)
• some salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Vegetarian

I make sure two rectangles fit on one baking sheet; the quantity is enough for 4 wraps (so use two baking sheets and bake them one after the other). First, peel the potatoes and grate them into thin slices. Line a baking sheet with baking paper and preheat the oven to 200 degrees Celsius (top/bottom heat). Place the potato slices on top of each other in rectangles on the baking paper, overlapping them; the rectangle should be at least 10 x 15 cm (4 x 6 inches) in size. Brush the potato rectangles with oil. Beat the egg and brush it onto the rectangles as well. Then spread the Parmesan cheese and grated mozzarella cheese evenly on top. Place the potato wraps in the oven and bake for about 20 minutes until crispy and golden brown. Let them cool slightly, loosen them with a spatula, and serve upside down on plates. Then, as a filling, spread with pesto and cream cheese, top with lettuce, arugula, tomato, cucumber and avocado if desired, and season with salt and pepper.