Vegetable flatbread

Ingredients

• 4 flatbreads
• 2 large potatoes
• 45 ml oil
• 7 button mushrooms (140 g)
• 15 ml oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 large tomato
• 1 white radish (100 g)
• 50 g sliced black olives
• 4 lettuce leaves

Preparation

1. Peel the potatoes and slice them. Fry them in 45 ml of oil over medium heat for about 15 minutes, turning them now and then, until browned and tender. 2. Clean the mushrooms, slice them and put them in a clean pan with 15 ml of oil. Add the salt and pepper and cook for about 8 minutes, until the liquid has evaporated. 3. Wash the tomato and radish and slice them. Wash the lettuce leaves, drain them well and pat them dry with paper towels. Drain the sliced olives. 4. Heat a dry pan and warm each flatbread for 15 seconds on each side, about 2 minutes in total for all four. 5. Place a lettuce leaf on each flatbread, then divide the potatoes, mushrooms, tomato, radish and olives among them. Roll up the flatbreads.