Sweet Potato and Cilantro Quesadilla with Fried Egg and Cumin Oil

By • March 18, 2013 13 Comments



Author Notes: 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.CarolineWright

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Serves 4

  • 2 small sweet potatoes, peeled and thinly sliced
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon lime juice
  • 1/2 cup cilantro leaves
  • 4 large eggs
  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 8 small (about 6-inch) corn tortillas
  • Lime wedges, for serving
  1. 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.)
  2. 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.

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