Breakfast Potato Quesadilla

Ingredients

• Olive oil (2 tablespoons)
• Potatoes (2 medium, peeled and diced)
• Eggs (4 large)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Cheddar cheese (1 cup, shredded)
• Flour tortillas (4 (8-inch))
• Salsa (1 cup, for serving)

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and season with salt and pepper. Cook for about 10 minutes, stirring occasionally, until the potatoes are golden brown and crispy.
2. While the potatoes are cooking, crack the eggs into a separate bowl and whisk them until well combined. Season with a little more salt and pepper.
3. Pour the beaten eggs over the cooked potatoes in the skillet. Stir gently and cook until the eggs are just set, about 3-4 minutes. Remove from heat.
4. In a clean skillet, lay out one tortilla and sprinkle half of the shredded cheddar cheese on one half of the tortilla. Spoon a generous amount of the potato and egg mixture over the cheese, then fold the tortilla in half to create a quesadilla.
5. Cook the quesadilla in the skillet over medium heat for about 3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas.
6. Cut each quesadilla into wedges and serve hot with salsa on the side.