Lemon and Caper Quesidillas with an Egg (and a little Parmesan for good measure)
Super easy and thrown together with the odd bits in the back of the fridge, these quesidillas are fantastic. They're pretty basic, simple flavours. You've got the salty capers, freshness of lemon and Italian parsley, a little greek yogurt for background creaminess, and a sprinkling of parmesan to bump up the tasty factor (in case it needed it). And when you cut into them the fried egg bursts to be a delicious sauce.
Try these. Trust me.
Lemon and Caper Quesadillas
(quantities are per person)
- 1T capers
- A small knob of butter
- Zest of 1 lemon
- 1 small clove garlic, crushed (just one of those piddly little ones from the middle of the bulb)
- 2T greek yogurt
- 1 egg
- 1 flour tortilla
- Grated parmesan (i probably used about 1-2T in the end)
- 1T flat leaf parsley, chopped
- Salt and pepper to taste
Start by melting the butter in a large pan. Add the capers and fry they get all golden, open up like a little flower, and smell awesome.
Meanwhile, mix your lemon zest, garlic and yogurt.
Check your capers. If they're ready pull them out with a slotted spoon and let them drain on a paper towel. Leave the butter in the pan.
Add your egg to the pan. Try and fry it on the side of the pan, not the middle. You'll see why in a minute.
When the egg's fried for a minute or two and looks like it'll hold its form, place the flour tortilla on top and let it gently brown for about 30 seconds. Get your spatula under the egg, and carefully flip the whole thing.
Top your egg and tortilla with the yogurt mix, parsley, and parmesan. Season with salt and pepper.
When the tortilla is golden underneath, fold it in half, over the egg. See why we kept it on the side?
Pull out onto a plate, chop in half, top with a little extra parsley and the capers.
Try not to lick the plate when you're finished.