Egg Chorizo and Potato Quesadilla

Cook and brown the potatoes and chorizo first. Now here comes the 2 very important keys to this recipe. 1 - have a pan about the same size as your tortillas and fill it with just enough eggs to create a thin layer on the bottom of the pan. My correct amount of eggs was 2 "large" eggs for a "fajita" sized tortilla. 2 - Put salt and pepper and a little cheese on your eggs quickly, and IMMEDIATELY put the tortilla on top and flip it. You want the eggs to be touching the pan for no longer than one minute. The raw egg touching the tortilla really fuses the tortilla to the egg. It also allows the egg to finish cooking slowly and not overcook in this quesadilla. This makes for a very soft tender and delicious egg, and not a rubbery one. As for flipping, I just put my hand on the tortilla and lift the whole pan upside down. My hand is now holding the whole thing and I place it back into the pan. Smooth sailing now. Once you are flipped (sloppily) toss on the chorizo, potato, and a handful of cilantro. Add cheese and cover it up. Flip it back over to crisp up both tortillas and allow the cheese to melt. As long as I live, as much as I buy and make fancy salsas, something about the style of pasty picante jars of salsa just works with eggs. Yea, really good. Perfect layer of egg, not overcooked, everything is fused together, just enough cheese. I can't say enough about how good this is.