Chorizo and Potato Hash Quesadillas

Ingredients

• 200 g cooking chorizo
• 400 g waxy potatoes
• 4 large flour tortillas
• 150 g cheddar cheese
• 1 red pepper
• 1 tsp smoked paprika
• 100 ml soured cream
• 1 tbsp olive oil

Method

1. 1

   Dice the potatoes into small cubes and boil for 8 minutes until just tender. Drain well.

2. 2

   Slice the chorizo and fry in a little olive oil for 2 minutes. Add the diced pepper and cook for a further 3 minutes.

3. 3

   Add the cooked potato cubes and smoked paprika to the pan. Fry together for 5 minutes until the potato is golden and crispy. Season well.

4. 4

   Lay a tortilla flat and scatter half with grated cheddar and a quarter of the chorizo hash. Fold the tortilla over to close.

5. 5

   Cook the quesadilla in a dry non-stick pan over a medium heat for 2–3 minutes per side until golden and the cheese has melted. Repeat with remaining tortillas.

6. 6

   Cut into wedges and serve with soured cream for dipping.