Breakfast Quesadilla

This quesadilla was inspired by something I always eat for breakfast whenever I stay at the Westin Cincinnati Hotel, while on business trip to the global headquarters. The American version is HUGE (am I surprised?) and contains corned beef hash, an omelet and lots of cheese. This smaller version has the omelet, homemade shoestring potatoes, smoked salmon and cheese, and it's not as huge a portion as the original I ate. It's served with sour cream and fresh basil leaves.

BREAKFAST QUESADILLA
Serves 3

3 pieces tortilla (I used wholewheat, multi grain ones)
3 small potatoes, cut into thin sticks, deep fried
3 eggs, scrambled and cooked
Smoked Salmon
1 cup grated cheese (I used cheddar, but any cheese you like is good)
3 scoops sour cream
Handful of basil leaves, cut into strips

PROCEDURE:

1. Preheat the oven to 350F. In a cast iron pan, heat both sides of the tortilla, until slightly brown.

2.  Put the fire on low. Put some scrambled egg, fried shoestring potatoes, cheese and smoked salmon on one side of the tortilla.

3.  Fold the other half over the toppings, and press down with your turner to make sure it stays put.

4.  Put the pan into the preheated oven and bake for 5 minutes or until the cheese is melted.  Take it out from the oven and put on a plate. Put a dollop of sour cream and the basil leaves. Put some scrambled egg and shoestring potatoes on the sides. Eat right away, while hot and crispy.

Repeat for the two other tortillas.