Prepare the Potatoes:
Peel and chop the potatoes.
Place the chopped potatoes in a pot, add enough water to cover them, and bring to a boil.
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Boil the potatoes until tender, then drain.
Prepare the Filling:
While the potatoes are boiling, chop the green onions.
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Once the potatoes are cooked, season with salt and add the frozen green peas and chopped green onions. Mix well.
Assemble the Bake:
Preheat the oven to 180°C (360°F).
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Lay one tortilla on a baking sheet.
Spread half of the potato and pea mixture evenly over the tortilla.
Sprinkle 50 grams of shredded mozzarella cheese on top of the mixture.
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Place the second tortilla on top, pressing down gently.
Spread the remaining potato and pea mixture on top of the second tortilla.
Sprinkle the remaining 50 grams of mozzarella cheese and 50 grams of grated Parmesan cheese over the top.
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Season with pepper to taste.
Bake:
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
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Serving Suggestions:
Serve hot, cut into wedges.
Pair with a fresh salad or a side of sautéed vegetables for a complete meal.
Cooking Tips:
Ensure the potatoes are fully cooked before adding them to the tortillas to avoid any raw potato texture.
For extra flavor, add some chopped fresh herbs like parsley or cilantro.
Nutritional Benefits:
Potatoes: Provide carbohydrates and dietary fiber.
Green peas: Are a good source of vitamins A, C, and K, and protein.
Cheese: Adds protein and calcium to the dish.
