Ingredients

• 1 lemon
• 1 cup mashed potatoes
• 1/2 cup shredded smoked gouda
• 2 tablespoons minced fresh parsley or basil(optional)
• 4 to 6 teaspoon honey mustard
• 6 ten-inch flour tortillas
• Oil for brushing

Instructions

1. Special equipment: 1 grater 1 mixing bowl Wooden spoon Pastry brush 1 sandwich spreader pairing knife (use with an adult)
2. 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.
3. 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.
4. 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.