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Ingredients
1 pound new potatoes
Nonstick pan spray
12 ounces whole red or yellow peppers, or 11 ounces ready-cut (about 3 cups)
1 tablespoon olive oil
8 ounces whole zucchini, or 7 ounces ready-cut (about 1 ⅓ cups)
6 ounces whole mushrooms, or 5 ounces ready-cut (2 cups)
4 7-to-8-inch flour tortillas (the no-oil variety, if possible)
10 medium imported olives
6 ounces cooked peeled shrimp
⅛ teaspoon salt
1 ounce Parmigiano Reggiano (⅓ cup grated)
Nutritional analysis per serving (2 servings)
106 grams carbs; 147 milligrams cholesterol; 826 calories; 16 grams monosaturated fat; 6 grams polyunsaturated fat; 5 grams saturated fat; 29 grams fat; 10 grams fiber; 1293 milligrams sodium; 40 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare stove-top grill; turn oven to 450 degrees.
- Step 2
Scrub and slice potatoes thin (less than ¼-inch). Spray on both sides with nonstick pan spray, and grill until brown on both sides.
- Step 3
Wash, trim, seed and slice whole peppers.
- Step 4
Heat a large nonstick pan until very hot. Reduce heat to medium-high; add oil and saute peppers until soft.
- Step 5
Meanwhile wash, trim and slice whole zucchini, and add.
- Step 6
Wash, trim and slice whole mushrooms, and add. Cook until vegetables have softened.
- Step 7
Wrap two tortillas in aluminum foil, and heat in oven or toaster oven for 3 to 5 minutes.
- Step 8
Pit olives and stir into vegetables along with the shrimp and the grilled potatoes. Add salt.
- Step 9
Grate cheese.
- Step 10
Arrange half of the topping on two hot tortillas. Sprinkle with half the cheese.
- Step 11
Heat remaining two tortillas while eating the first two, and add the rest of the topping.
Private Notes