This is one of our favourite recipes at Wahaca. It is adapted from a breakfast I once had at a speciality bean market in a little town outside Mexico City. The broad beans were cooked, puréed and stuffed into variously shaped corn parcels, then griddled and drizzled with salsas, crema and lettuce. Served in quesadillas, our version is light, fresh, easy to make and tastes vibrantly of the summer.
- 225g new potatoes or sweet potatoes
- 5 tablespoons olive oil, plus extra for brushing
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 1 green chilli, de-seeded and finely chopped
- 200g frozen broad beans
- 100g frozen petit pois
- Juice of 1 lime
- Sea salt and freshly ground black pepper
- Small handful each of mint and tarragon leaves, finely chopped
- 45g feta cheese, crumbled flour tortillas
- 80g Cheddar cheese, grated
- Steam or cook the potatoes in salted, boiling water until they are tender, then drain and set aside. Heat a heavy bottomed frying pan over a high heat and when it is hot add 3 tablespoons of olive oil. Turn the heat to medium, throw in the onion, garlic and chilli and cook for around 10 minutes, until the onion has softened.
- Meanwhile, bring a medium pan of salted water to the boil, add the broad beans and cook for about 3 minutes before adding the peas. Cook for a further 3-4 minutes, until the legumes are just tender.
- With the back of a fork, gently mash the potatoes into the onion mix, seasoning with the lime juice, salt and pepper - bearing in mind that the feta is already salty. With your fork, gently fold in the rest of the olive oil, the peas, beans, herbs and feta. If the mixture looks dry, add another good glug of extra virgin olive oil.
- Roughly spread a heaped tablespoonful of the mixture onto one half of each tortilla and sprinkle with the Cheddar. Fold the tortillas over into half-moon shapes, pressing the halves firmly together.
- Heat a frying pan or griddle pan, brush the quesadillas with olive oil on both sides and cook until golden and crisp on each side, and warmed through. Cut each quesadilla into 3 wedges and serve with your choice of salsas and ice-cold beer or fresh limeade and Agua frescas.
From Wahaca: Mexican Food at Home by Thomasina Miers (Hodder & Stoughton, £20)