Potato Crust Wrap with Burrata and Pesto

Ingredients

• 1 Large potato (very thinly sliced (mandoline style))
• 1 tbsp Olive oil (for greasing the pan and drizzling)
• 2 tbsp Parmesan cheese (finely grated)
• Salt and pepper (to taste)
• 1 Burrata cheese (one fresh ball)
• 2 tbsp Basil pesto
• 0.5 cup Arugula (fresh)
• 4 Cherry tomatoes (sliced)

Steps

1. 1

   Preheat a medium non-stick skillet over medium heat and add a drizzle of olive oil.

2. 2

   Place the thinly sliced potato rounds in the skillet, overlapping them slightly in concentric circles to form an even layer covering the bottom of the pan.

3. 3

   Sprinkle the grated Parmesan cheese over the potatoes and season with salt and pepper. The cheese will help bind the potato slices as they cook.

4. 4

   Cook over medium heat for about 5-8 minutes, or until the bottom is golden brown and crispy and the potatoes are tender.

5. 5

   Carefully flip the entire potato crust (you can use a plate to help flip it if necessary) and cook on the other side for an additional 3-5 minutes.

6. 6

   Remove the potato crust from the skillet and place it on a cutting board or plate.

7. 7

   Spread the pesto over the potato surface, then add the arugula, sliced cherry tomatoes, and place the fresh burrata in the center.

8. 8

   Gently break the burrata to spread its creaminess, season with a bit more pepper if desired, and carefully fold the potato crust to form the wrap.

Notes

For best results, use a mandoline to slice the potatoes evenly. Ensure the skillet is high-quality and non-stick to prevent the crust from breaking when flipping.

Nutrition per serving

• potato
• gluten-free
• wrap
• lunch
• vegetarian
• summer
• burrata