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1
Prepare stove-top grill; turn oven to 450 degrees.
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2
Scrub and slice potatoes thin (less than 1/4-inch).
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3
Spray on both sides with nonstick pan spray, and grill until brown on both sides.
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4
Wash, trim, seed and slice whole peppers.
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5
Heat a large nonstick pan until very hot.
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6
Reduce heat to medium-high; add oil and saute peppers until soft.
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7
Meanwhile wash, trim and slice whole zucchini, and add.
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8
Wash, trim and slice whole mushrooms, and add.
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9
Cook until vegetables have softened.
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10
Wrap two tortillas in aluminum foil, and heat in oven or toaster oven for 3 to 5 minutes.
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11
Pit olives and stir into vegetables along with the shrimp and the grilled potatoes.
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12
Add salt.
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13
Grate cheese.
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14
Arrange half of the topping on two hot tortillas.
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15
Sprinkle with half the cheese.
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16
Heat remaining two tortillas while eating the first two, and add the rest of the topping.
