Crispy Potato Quesadillas

Place 300 g potatoes, peeled, diced, in a saucepan and cover with water. Bring to a boil over medium-high heat, then cook for 10–12 minutes, until fork-tender. Drain well, transfer to a bowl, and mash while hot.
Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 onion, finely chopped, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper. Cook for 5–7 minutes, stirring occasionally, until soft and translucent.
Add 1 garlic clove, minced, and cook for 1–2 minutes, until fragrant.
Stir in the mashed potatoes and cook for 2–3 minutes, combining them thoroughly with the onion mixture.
Make a small space in the center of the skillet. Add 1 tablespoons extra virgin olive oil, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika. Cook the spices in the oil for about 30 seconds, then stir them into the potatoes.
Cook for another 3–5 minutes, stirring occasionally. Add 2 tablespoons chopped parsley, mix well, and cook for 1 more minute. Remove from the heat.
Divide 100 g shredded cheese into four equal portions. Spread a thin layer of sriracha over each tortilla. On one half of each tortilla, add some of its cheese portion, one-quarter of the potato filling, and the rest of its cheese. Keep the filling in an even layer, then fold the empty half over to close.
Use the remaining 1 tablespoons extra virgin olive oil across two batches in a large skillet over medium heat. Cook two quesadillas at a time for about 2 minutes per side, until golden and crisp, and the cheese has melted. Repeat with the remaining two quesadillas.
Transfer to a cutting board and let stand briefly before slicing into wedges. Serve warm.

Ingredients

Instructions

Notes

Nutrition