Potato “Dosadillas” – Potato Dosa in Tortillas

Makes 4 servings

1 tablespoon extra-virgin olive oil
2 tablespoons minced
scallions or onions
2 cups mashed potatoes
1/2 cup frozen baby peas, thawed
1 1/2 teaspoons curry powder or paste, or to taste

4 large whole wheat tortillas

1. Heat the oil in a small skillet. Saute the scallions until soft. Add the potatoes, peas and curry and mix well. Cook until hot. For a spicier mixture, add more curry.

2. Spread the mixture evenly over half of each of the tortillas. Fold the tortillas and heat them, two at a time, in a large nonstick skillet or griddle over medium heat. Cook, turning once, until lightly browned on both sides. Keep them warm while cooking the remaining dosadillas. Eat them with your hands or with a knife and fork.

- From Quick-Fix Vegetarian by Robin Robertson(Andrews McMeel Publishing, 2007)

Per serving: 297 calories, 10 grams protein, 55 grams carbohydrates, 3 grams sugar, 5 grams fat, 2 milligrams cholesterol, 336 milligrams sodium, 6 grams dietary fiber.