- Serves 4
These quesadillas are only so named out of habit, as they are cheese-free (gluten- free, as it happens, as well); though with the warm potato filling and a sopping of runny egg yolk, I hardly noticed. The quesadillas are cooked in a dry, heavy skillet, which toasts and chars the corn tortillas rather than frying them. My husband, a tall man with an even taller appetite, admitted he liked this quesadilla as well as the kind he orders at our corner restaurant. —Caroline Wright
small sweet potatoes, peeled and thinly sliced
small (about 6-inch) corn tortillas
Lime wedges, for serving
- In a medium saucepan fitted with a steamer basket, place sweet potatoes. Cover and steam sweet potatoes until tender, 6 minutes. While potatoes cook, heat 2 tablespoons oil in a large, heavy skillet over medium. Add cumin seeds and cook until toasted, 1 minute. Pour off cumin oil into a small bowl and reserve. (Do not wipe out skillet.) Crack eggs into skillet and cook, without turning, until whites are set and yolks are still runny, 2 to 3 minutes. Transfer eggs to a plate and cover with foil to keep warm. (Reserve skillet.)
- When potatoes are tender, transfer to a bowl with paprika and lime juice; season with salt and pepper and gently toss to coat. Divide sweet potatoes among 4 tortillas; top with cilantro and remaining tortillas. Return reserved skillet to medium-high heat. Cook quesadillas until charred in spots on both sides, about 2 minutes per side, in two batches. Serve each quesadilla topped with a fried egg, drizzled with reserved cumin oil.