My usual recipe involves bacon and cheddar, but this afternoon when I headed for the kitchen, I remembered that there was no bacon in the fridge. Instead, I found soft goat's cheese and chorizo. And thus the Quesadilla Española was born.
First, soften 2 spring onions and a garlic clove in a frying pan with a knob of butter. Then add chopped chorizo (or 2 rashers of bacon for the original recipe), frying for a minute or two before adding half a red pepper cut in strips. Once the pepper has softened a little, remove the mixture from the pan and arrange on one half of a large flour tortilla.
In the pan, add a little more butter and pour in an egg beaten with a splash of milk and a grind of salt. Scramble the eggs then spread evenly over the pepper and chorizo mixture.
Break up about 30g of goat's cheese (or grated cheddar for the original) over the mixture then fold over the other half of the tortilla. Place under the grill for a couple of minutes then flip and grill on the other side (be careful, because it catches quite easily).
Serve with a dollop of Greek yoghurt.
