With Mexican food, simple components are combined to create layers of flavour and texture. Quesadillas, filled with melted cheese and anything else you fancy, are cooked in the pan until the tortillas are crispy and crunchy on the outside. It's possibly the best toasted sandwich you'll ever have.
500g (2 large) potatoes
3 tbsp olive oil, plus extra for brushing
1/2 onion, finely chopped
1 garlic clove, finely diced
175g (1 large) chorizo sausage, finely chopped
1 tbsp fresh oregano leaves, picked
4 large soft tortillas
150g cheddar cheese, grated
150g mozzarella cheese, grated
Fresh tomato salsa to serve
Peel potatoes and cut into one-centimetre cubes.
Heat oil in pan and fry potatoes for 10 minutes until soft. Add onion and garlic and cook for a few minutes to soften onion.
Add chopped chorizo and cook for five minutes. Add oregano and stir through.
Put some of the mixture onto half a tortilla. Sprinkle over a little of each cheese and fold tortilla in half. Brush with a little oil and, in a heavy-based non-stick pan over high heat, cook for a few minutes until golden and crisp.
Flip over and cook the other side.
Remove from pan and repeat with remaining tortillas. Cut into wedges and serve with salsa.