From Thomasina Miers

Ingredients

• 350g potatoes
• 1/2 onion, finely chopped
• 1 clove of garlic, chopped
• 200g chorizo cooking sausage, chopped
• Small bunch of thyme, chopped
• Sea salt and black pepper
• 4 large flour or corn tortillas
• 400g cheese, grated (I find that a mix of extra mature English cheddar and a little grated mozzarella makes the perfect cheese mix, with a good flavour and the right gooiness)
• Olive oil

Method

1. Peel and par-boil the potatoes for around 7-8 minutes. Leave them to cool a little and then cut them into 1cm dice.
2. Cut the potatoes in equal-size chunks and fry until starting to brown. Put aside.
3. Cook the onion until soft, add the garlic and cook for a further 3 minutes. Mix in the chorizo and potato, turn up the heat and fry for another 5 minutes. Mix in the thyme and season. Assemble all the rest of the quesadilla
4. Spread a quarter of the chorizo mixture on one half of a tortilla and sprinkle with a fistful of cheese
5. Fold the tortilla over so that you have a half moon. Brush it with a little olive oil (so the tortilla doesn't stick to the pan) and place in a hot, dry frying pan or griddle and cook until golden and crisp. Repeat with the remaining tortillas
6. Cut into wedges and serve with your favourite table salsa. I use Cooked Tomato Salsa