Method

• 1.
  Place the whole potatoes in a saucepan and cover with cold water. Bring to the boil over medium–high heat, then reduce the heat and simmer for 10 minutes or until the potatoes are cooked through.
• 2.
  Drain the potatoes and transfer to a large bowl, then mash them with the salt. You can peel them if you like, but I don’t bother.
• 3.
  Heat 1 tablespoon of vegetable oil in a large frying pan over medium–high heat. Add the onion, garlic and chilli and cook, stirring frequently, for 5 minutes or until softened.
• 4.
  Add the onion mixture to the mashed potato and gently combine.
• 5.
  Make a papadilla by adding 50g of the potato mixture to the base of a warm tortilla and folding it in half. Use a tooth pick to secure the quesadilla if it keeps opening up.
• 6.
  Heat 1 cm of oil in a frying pan over medium–high heat and add the papadilla. Cook for 1–2 minutes or until the base is crisp, then gently flip and cook the other side until crisp.
• 7.
  Drain the papadilla on a plate lined with paper towel and repeat with the remaining ingredients to make 10 papadillas.
• 8.
  Serve the papadillas with shredded lettuce, salsa verde, guacamole, crumbled cheese and a few coriander leaves and don’t forget to remove the tooth picks!