Crispy Potato Wrap with Prosciutto & Arugula

Ingredients

• 1 small (170 g) potato
• 1 (50 g) large egg
• 1 tsp (5 ml) extra-virgin olive oil
• 1/4 cup (27 g) mozzarella, grated
• 1/2 cup (130 g) plain Greek yogurt, 2%
• 1/2 oz (15 g) prosciutto
• 3/4 cup (15 g) arugula
• 6 1/2 tbsp (60 g) cherry tomatoes
• 1 tbsp (4 g) basil, torn
• a pinch of fine sea salt

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Method

1. Grate the potato, rinse it under cold water until the water runs clear, then wring it dry in a cloth. Rinsing takes out the starch that turns it gray and gluey.
2. Mix with the egg and salt, press into a non-stick pan brushed with the oil in a thin round and cook over medium 6–7 minutes, until the underside is a solid brown sheet. Turn and give it 4 more.
3. Scatter the mozzarella over one half and let it melt a minute, top with half the yogurt, the prosciutto, arugula, tomatoes and basil, then fold. The rest of the yogurt goes on the plate — a wet fold will not stay shut.