Thomasina Miers’ Chorizo and Potato Quesadillas

As I may have mentioned, I don’t think a meal is a real meal if it doesn’t have carbs. There are some who say a meal is not a proper meal without meat. I can do without meat. But carbs? Carbs are the essence of food.

These have double carbs. Potatoes and bread. You know what else has both potatoes and bread? Chip butties. And crisp sandwiches. So you know this is gonna be good. It also has chorizo so if you are feeding someone with the aforementioned “must have meat” issue, this fits the bill.

Thomasina Miers is the creator of Wahaca, the chain of Mexican restaurants. Apparently she won Masterchef in 2005 or something. This is from her book “Mexican Food Made Simple”. A lot of it is not that simple, but this is.

Get yourself some potatoes. Cut them into dice, or smaller-than-dice if you can be bothered. The instructions said just to fry them but I find frying potatoes takes forever so I boiled them for 5 mins. Cut up some chorizo very small. Put it in a nonstick frying pan and fry while your potatoes are cooking. It’ll leak lots of lovely orange fat. Drain your potatoes and put them into the chorizo-y frying pan. Add lots of fresh thyme. Cook until you are sure that the potato is nice and soft.

Get your nice big tortilla wrap, put it into a hot nonstick frying pan (you can put some oil if you like but you don’t need to. Cover with the chorizo and potato mixture. Put grated cheese on top. I also added spring onion.

You’ll see the potato is all nice and orangey. Cover with another tortilla. I also used a small plate to hold the top one down to encourage the whole thing to stick together. Another way to make it stick together better is to use a lot more cheese than I did. That’s also a good option.

Cook like that until you sense that the bottom is brown. I don’t know how you expect to do this. The plate is useful for flipping.

Tah-dah! Now it is flipped. Cook til the other side is that same colour (I already told you, I don’t know how to do this, just use your intuition or something).

You’ll notice that I haven’t said any measurements here. I used a sausage of chorizo about 4 inches long and 1 1/2 inches wide, double that volume in potato, and a small handful of thyme, to fill 4 tortillas (so two sandwiches). How much cheese did I use? That much  <gestures vaguely>

These are great for a lunch where you’re not sure when you’ll be eating. I made mine for friends who were coming round with a baby in tow. They are nice hot, nice cold, and (much rarer) also nice if they are just warmish. They stay warm well stacked in the oven as in the very top picture.

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