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Mexican Quesadilla with Chorizo and Potatoes
· 2 servings
Boil the potatoes and grate the cheese
Peel the potatoes, cut into chunks and boil until tender. Coarsely grate the gouda.
Fry the chorizo
Cut the chorizo into pieces and toss into a hot pan for a light fry. Just a minute or so is enough to get the juices flowing.
Mix it all together
Add the chorizo to a bowl with the potatoes, which you've mashed with a fork beforehand. Mix well with the chorizo, then stir in the chopped spring onion or chives.
Warm the tortillas
Heat up a pan and lightly toast the tortilla on both sides.
Fill and fry until golden
Sprinkle grated cheese over one side of the tortilla. Spread the potato and chorizo mixture over half of it. Meanwhile, the cheese will start to melt. Now fold the cheese side over onto the side with the potato mixture. Press down gently with a spatula so everything sticks together.
Fry the other side
After a bit, flip the quesadilla over so the other side crisps up too, then move it onto a plate. That's it - done. Cut in half and dip into sour cream.