4 Large Flour Tortillas

Cooking Spray

1/4 C. Spanish Olives with pimiento, chopped

8 marinated mushrooms drained and sliced

Flat leaf parsley, a handful chopped

8 slices Serrano ham or Prosciutto

1/2 pound Fontina cheese, thinly sliced

 

Salad:

1 small shallot, grated

3 T. Olive Oil

2 Hearts of Romaine lettuce, chopped

1/4 seedless cucumber, thinly sliced

4 roasted Spanish piquillo peppers, or 2 roasted red peppers

1/4 C. sliced toasted almonds

 

Preheat oven to 250. Preheat a foil lined baking sheet in the middle of the oven. Preheat a skillet over medium high heat Spray tortilla lightly with cooking spray and place in hot skillet. Heat until it starts to blister, about 1 minute, then flip it over. Top 1/2 of the tortilla with one quarter of the olives, mushrooms, and parsley. Top with two slices of cheese and ham. Fold the tortilla over and cook for another minute on each side to melt the cheese . Transfer to warm oven and repeat with remaining tortillas and filling. For the salad, combine the shallot and the vinegar and whisk in the Olive Oil

Combine the Hearts of Romaine, cucumber, peppers and almonds in a bowl and toss with the dressing. Season with salt and pepper.