300g new potatoes
2tbsp olive oil
6 fresh pork sausages, thinly sliced
8 flour tortillas, each approx 20cm in diameter
4 spring onions, trimmed and thinly sliced
1/2 small red chilli, deseeded and finely chopped
2 hard-boiled free-range eggs, coarsely chopped
300g (11oz) Cheddar cheese, coarsely grated
Salt and freshly ground black pepper


Peel the potatoes and cut into 1cm dice. Put in a pan of lightly salted water, bring to the boil, reduce the heat and cook for 15 minutes, or until tender. Drain and set aside.

Heat the oil in a non-stick frying pan over a medium heat. Add the sausage slices and cook for 10 minutes, stirring occasionally until cooked and golden.

Remove with a slotted spoon and set aside.

Add the cooked potatoes to the pan and fry, stirring regularly, until golden.

Season with salt and pepper to taste. Transfer to a bowl and leave until cool.

Lay four of the tortillas out on a flat surface. Sprinkle each evenly with all the remaining ingredients. Top with the remaining four tortillas and press down lightly with a plate. Chill in the fridge for 30 minutes.

Heat a non-stick frying pan over a medium heat. Add the quesadillas and cook for 2-3 minutes on each side, or until they are golden and the cheese has melted. Turn out, cut each quesadilla into four wedges and serve immediately.