Baby Gem Lettuce
Preheat your oven to 200 degrees. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop on a baking tray and drizzle with olive oil, salt and pepper. Toss to coat then spread out and roast on the top shelf of the oven for 25-30 mins, until golden and crispy, turning halfway.
Meanwhile, halve the pepper and discard the core and seeds. Chop into small pieces. Coarsely grate the cheddar cheese. Drain and tear the mozzarella ball into pieces.
Arrange the tortillas on 1 or 2 lightly oiled, large baking trays (we served two per person). Rub a little oil all over the top. Using the back of a spoon, spread a thin layer of the tomato puree onto each tortilla. Make sure you leave space for the crust! Sprinkle over the oregano (you might not need all of it!) then divide the cheeses evenly between the tortillas. Finish with the peppers on top.
Move the tray with the potatoes to the bottom shelf of the oven. Sprinkle the tortillas with a pinch of salt and pepper and drizzle over a little oil. Bake on the top shelf (and middle, if you are using two trays) of the oven for 10-15 mins until the cheese has melted. Tip: Swap the trays round half way through if you are using two!
In the meantime, make the salad. Trim and coarsely grate the carrot. Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways. Trim the cucumber then quarter lengthways. Chop witdthways into small pieces. Pop the carrot, baby gem and cucumber into a large bowl. Drizzle over some salt, pepper and a little olive oil. Gently mix to combine.
Once your tortizzas and wedges are ready, share between your plates and serve the salad alongside. Enjoy!