Chorizo, Potato and Thyme Quesadillas

(Makes 4 large quesadillas)

350g potatoes

½ onion, finely chopped

1 clove of garlic, chopped

200g chorizo cooking sausage, chopped

A small bunch of thyme, chopped

Sea salt and black pepper

4 large flour or corn tortillas

400g cheese, grated

Olive oil

Cut the potatoes in equal-size chunks and cook until tender. Leave them to cool a little and then dice into 1cm squares.

Cook the onion until soft, add the garlic and cook for a further three minutes.

Mix in the chorizo and potato, turn up the heat and fry for another five minutes.

Mix in the thyme and season. Assemble the rest of the quesadilla ingredients.

Spread a quarter of the chorizo mixture on one half of a tortilla and sprinkle with a fistful of cheese.

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.

Cut into wedges and serve with your favourite table salsa.