Mexican Quesadilla with Chorizo and Potatoes
·Cook the potatoes and grate the cheese
Peel the potatoes, cut them into chunks and boil until tender. Coarsely grate the gouda.
Fry the chorizo
Cut the chorizo into pieces and toss it into a hot pan just to lightly sear. A minute or so is enough, just until it releases its juices.
Mix it all together
Mash the potatoes with a fork, then add the chorizo and mix well. Stir in some chopped spring onion or chives.
Warm the tortillas
Heat a pan and lightly toast the tortilla on both sides.
Cook until everything melts together
Sprinkle grated cheese over one side of the tortilla. Spread the potato and chorizo mixture over half of it. As the cheese starts to melt, fold the cheesy side over onto the side with the filling. Press down gently with a spatula so everything sticks together.
Cook the other side
After a little while, flip the quesadilla over so the other side gets golden too, then transfer it to a plate. That's it — slice it in half and dip into sour cream.
