This recipe makes a single quesadilla, feel free to scale it depending on how many you'd like to make.
zest of one small lemon
a generous dollop of creme fraiche, sour cream or Greek yogurt
fine grain sea salt
2 heaping tablespoons capers
small splash of olive oil
1 small egg
1 corn tortilla, room temperature
a bit of freshly shaved Parmesan
chopped fresh chives or marjoram
Whisk the lemon zest, yogurt, and a pinch of salt together in a small bowl. Set aside.
Now, take the capers, rinse them, pat them dry with a paper towel, and pan fry them over medium-high heat in a small splash of oil until browned and crinkly. Remove from pan and set aside. The should get a bit crunchy as they cool.
Beat the egg and a pinch of salt in a small bowl. Beat the egg really well, so it's uniform in color.
In your smallest skillet, over medium heat, add a tiny splash of oil. Let it heat, then add the egg to the pan let it set for just 10-15 seconds. Place the corn tortilla on top of the egg, the top of the egg should still be a bit runny, so it should attach itself to the tortilla as it sets. When you feel like the egg has set enough not to run, flip everything. Sprinkle with Parmesan, and some of the fresh herbs if you like. Cook until the cheese is melted and the tortilla is nicely browned.
Fold the tortilla in half, top with the yogurt, the capers and more herbs.
101 Cookbooks http://www.101cookbooks.com/