Chorizo & Potato Quesadillas

Ingredients

• 600 g potatoes (peeled and diced)
• 1 onion (diced (optional))
• 130 g chorizo (diced)
• 2 cloves garlic (minced)
• 198 g tin sweetcorn (drained)
• 1 pepper (diced)
• 150 g cheese (grated)
• 1/2 tsp chili powder ((I use ancho and chipotle))
• 1/2 tsp sea salt
• pinch black pepper
• 1-2 tsp sunflower oil
• 6 large flour tortillas

Instructions

1. 1

   Peel and dice the potatoes and boil them until cooked through in salted water

2. 2

   Add the peppers to a frying pan over a medium heat and cook for a couple of minutes before adding the chorizo. Keep stirring to allow the oils from the chorizo to be released and then add the onions (if using) and garlic.

3. 3

   Allow the onions (if using), garlic and peppers to soften for a 2-3 minutes and then add the potatoes. Using your wooden spoon, squash the potatoes slightly. Cook for around 5 minutes adding some of the oil if it begins to stick

4. 4

   Add the sweetcorn, chilli powder, salt and pepper and stir through. Leave to cook stirring occasionally for 2-3 minutes before turning out into a bowl

5. 5

   Place one large tortilla in a clean frying pan over a medium heat. Scatter the tortilla with some of the grated cheese

6. 6

   Add a thin layer of the potato filling, spreading it to the edges of the tortilla

7. 7

   Sprinkle with more grated cheese

8. 8

   Place another tortilla on top and press down to squash the filling to the edges. By now the bottom tortilla should be browned and slightly crispy. Carefully flip the tortilla over so the bottom becomes the top

9. 9

   Once flipped, allow the tortilla to cook for 1-2 minutes until browned and crispy and you can see the cheese has melted inside

10. 10

    Repeat twice more until all of the fillings and tortillas are used

11. 11

    Turn out onto a board and cut into eighths