2cupsgrated cheese(I use a mixture of strong cheddar and mozzarella)
Instructions
For the salsa.
Finely chop the red onion and place in a small bowl with the juice of 1 lime. Allow to sit for at least 10 minutes.
Cut the tomatoes in half and remove the seeds. Cut the flesh into small dice and place in another bowl.
Cut the cucumber in half lengthways, removed the seeds, cut into small dice and add to the tomato.
Stir through the chilli if using.
Add the onion and lime juice and season with salt and pepper.
For the Quesadillas
Cut the potatoes into small dice and boil for 10 minutes until just tender (the timing will depend on your size).
Slice your onion in half and then cut into thin half moons. Gently heat the olive oil and fry the onion on a low heat until tender and starting to colour.
Crush/grate the garlic and add to the onions along with the cumin and cook for a 2 extra minutes.
Add the potato and carefully turn and stir to allow everything to mingle together. Don't worry if some of the potato gets a bit mushed up, but aim for some chunks to remain in the mixture.
Spread a quarter of the potato mixture over one half of the tortilla and sprinkle over a quarter of the cheese.
Fold the tortilla in half and place in a dry frying pan and cook until the tortilla is golden on one side. Gently flip the quesadilla and cook on the other side until golden and the cheese is melted.
Place the quesadilla in a low oven to keep warm whilst you cook the remaining quesadillas.
Cut each quesadilla into three wedges and serve with the tomato salsa.