Since we have been working from home for so many months now, breakfasts and lunches blend together without too many boundaries. It is easier to plan one brunch that we can eat mid-morning and maybe snack on if we get hungry through the day. These brunches need to be light but not too light and filling but not too filling as we have become sedentary beings glued to our chairs and screens. Paninis, burritos, dosas, upma, and hearty soups have been my solution.
Another quick working lunch or brunch I make pretty often. A little different from the regular quesadillas, which call for loads of sautéed veggies, these spinach potato ones come together fast and taste delicious with a side of mango salsa or any store bought salsa. I also get to use the fresh veggies and fruits that are so abundant in summer.
Step by Step
- The spinach can be made a couple of days ahead of time and refrigerated till ready to use.
- Wash one big bunch of spinach and let it stand.
- Chop the leaves in half. (If using baby spinach leaves, use them whole).
- Thinly slice 1/2 an onion lengthwise.
- Thinly slice 2-3 cloves of garlic.
- Heat oil in a pan.
- Add the garlic and sauté till light brown.
- Add the onions and sauté till slightly transparent.
- Add the washed spinach and let it wilt, sauté for 2-3 mins.
- Sprinkle some salt and pepper and turn off the heat.
- Boil 1 medium size potato, let cool and peel.
- Assemble the quesadillas:
- Add a generous helping of the cooked spinach on half of the tortilla.
- Grate the boiled potato over it.
- Sprinkle with a ready jalapeño spice mix if you have one or substitute with salt, pepper, red chili powder, and cumin powder.
- Grate some (or a lot) cheese
- Fold the tortilla over.
- Heat a griddle or a pan (tava).
- Smear oil on on side of the quesadilla and place it on the hot griddle.
- Gently press with a spatula till light brown and crispy.
- Smear more oil on the top side of the quesadilla and then flip it.
- Gently press with a spatula till light brown and crispy.
- Repeat till all the quesadillas are made and are crispy brown on both sides.
- Serve hot with hot sauce, sour cream, pico de gallo or a fresh mango salsa.
Spinach Potato Breakfast Quesadillas
Ingredients
- 4 tortillas
- 1 large bunch spinach
- 1/2 onion thinly sliced
- 3 cloves garlic thinly sliced
- 1 +1 tbsp oil
- 1 medium potato boiled and peeled
- 1/2 tsp salt to taste
- 1/2 tsp pepper to taste
- 1 tbsp jalapeño spice mix sub with salt, pepper, red chili powder, cumin powder
- 1/2 cup cheese grated
Instructions
To prepare the spinach (can be made ahead of time and refrigerated till ready to use)
- Wash the spinach and let it stand. Chop the leaves in half.Thinly slice 1/2 an onion lengthwise.Thinly slice 2-3 cloves of garlic.Heat oil in a pan.Add the garlic and sauté till light brown.Add the onions and sauté till slightly transparent.Add the washed spinach and let it wilt, sauté for 2-3 mins.Sprinkle some salt and pepper and turn off the heat.
- Boil one potato in a pressure cooker, instant pot, microwave or saucepan. Peel when cool.
To assemble the quesadillas
- Add a generous helping of the cooked spinach on half of the tortilla.Grate some boiled potato over it.Sprinkle with a ready jalapeño spice mix if you have one or substitute with salt, pepper, red chili powder, and cumin powder.Add some (or a lot) of grated cheese.Fold the tortilla over.
- Heat a griddle or a pan (tava).Smear oil on on side of the quesadilla and place it on the hot griddle.Gently press with a spatula till light brown and crispy.Smear more oil on the top side of the quesadilla and then flip it.Gently press with a spatula till light brown and crispy.Repeat till all the quesadillas are made and are golden crispy on both sides.
- Serve hot with sour cream, hot sauce, pico de gallo or a fresh mango salsa.
