These quesadillas are the bomb.

Before I go into the recipe, I’ll fill you in on my day. I woke up to my creepy cat sitting on my bedside table staring right at me and got up for some cereal and cartoons. I really enjoyed watching cartoons over breakfast as a little person and I love it just as much now. So much that I have made a pact with myself to do it far more often.

I grabbed a coffee and sat at the park near my house, reading and people watching.  For the first time in a long while, it was warm enough for me to walk around barefoot and sunbathe in the park. A perfect morning. I then came home and listened to some classical music (I’ve been enjoying this genre as of late) while I cleaned out our bookshelf. I have been meaning to tidy it for a while, as the clutter was driving me a little batty. It was a fun exercise but now it all looks a little too structured for me and things don’t fit in there!

I decided to have a go of Heidi’s quesadilla recipe for tonight’s dinner. I did change a couple of things, the first being that I didn’t use store bought tortillas. I had some leftover spelt flour, so I thought I’d make my own. It was a fairly simple process in spite of it being a little fiddly. They are cheap to make and I thought tastier than store bought tortillas. They would probably taste even better with some herbs through them.

The only thing I’d change about my evening is that I would pay a little more attention in the kitchen. I somehow managed to light the whole box of matches I had in my hand on fire, which resulted in my throwing them everywhere in a panic. It was a bit of a pain having to pick a gazillion scattered matches up off the floor while trying to prep my meal. Anyhow, this was a great dinner that I will certainly be making again. Very simple, tasty and versatile. Here is my version, which makes 4 very filling quesadillas.

INGREDIENTS

1 cup wholemeal spelt flour

3/4 tsp gluten free baking powder

1 tbs extra virgin olive oil + extra for frying

1 cup hot water (you may need a touch more if your dough is on the dry side)

zest and a touch of juice from one large lemon

4 tbs natural yoghurt

4 large tbs capers

4 organic free range eggs

1/2 cup grated pecorino/fresh parmesan cheese

large handful fresh chives, chopped

1/2 red onion, sliced

baby spinach leaves, to serve

METHOD

For the tortillas

Mix the spelt flour, baking powder, oil and hot water in a medium sized bowl. If the mixture is a little dry, try adding an extra 1 or 2 tbs of hot water. Divide the dough into 4 equal sized balls, then allow to rest, covered, for around 30 minutes.

Preheat frying pan over medium-high heat. Roll each ball of dough into very thin, flat 15-17cm circles. Cook one at a time in the pan for about 60 seconds, flipping half-way through when bubbles start to pop up and a few brown spots have shown. Keep warm and soft by storing them in plastic wrap, with wet paper towels on the top and bottom of the stack. Set aside.

Now for the rest:

Mix the yoghurt with the lemon zest and a touch of juice. Set aside.

Pan fry your capers over medium-high heat for approx 1 min. Set aside.

Beat your eggs and a touch of cracked black pepper in a small bowl.

Heat a small dash of oil over medium-high heat. Add 1 portion of your egg and let it cook for around 10 seconds. Place a tortilla straight over the top and when the egg has stuck to the tortilla and seems set, flip it over.

Pop some cheese, red onion and chives onto the egg and continue to cook until the cheese has just started to melt. Repeat for remaining 3 tortillas/egg portions.

Fold the cooked tortilla in half and plate it up. Garnish with yoghurt, baby spinach, capers and any leftover chives and lemon zest that you might have.

Enjoy! xx