Begin by washing and slicing 500 grams of potatoes into wedges or thick chips. Toss the potato slices with 2 tablespoons of olive oil, 1 tablespoon of finely chopped fresh rosemary, and a pinch of salt. Spread them on a baking sheet and roast in a preheated oven at 200°C (392°F) for 30 minutes, or until golden and crispy, turning halfway through cooking.

While the potatoes are roasting, prepare the vegetables. Wash and dry a few leaves of lettuce and slice 2 large tomatoes.

Warm 4 large flatbreads in a dry skillet or in the oven just until they are pliable.

Assemble the butty by placing a few lettuce leaves on each flatbread, followed by a layer of roasted potato wedges. Top with slices of tomato.

Optionally, you can add a spread such as mayonnaise or a vegan alternative on the flatbread before adding the fillings for extra flavor.

Fold the flatbread over the fillings to form a butty. If desired, you can press the assembled butty in a panini press for 2-3 minutes to crisp up the flatbread and meld the flavors together.

Serve immediately for the best taste and texture.