Quesadilla with bacon, potatoes and fried eggs

Ingredients:

Quesadilla

• 2 pcs. (900 g) coarsely chopped potatoes
• 4 tablespoons canola oil, plus more for greasing
• 2 large onions, halved, then thinly sliced
• 1 poblano chili pepper, roasted and finely chopped
• 1 tablespoon plus 2 teaspoons ancho chili powder
• 150 g bacon, diced
• 12 wheat tortillas, 15 cm each.
• 2.5 tbsp. grated cheese
• 2 tbsp (30 g) butter
• 4 large eggs
• 2 tbsp finely chopped chives

Salsa pico de gayo

• 2 ripe bull's heart tomatoes or 4 plum tomatoes, diced
• 1/2 red onion, halved and thinly sliced
• 1 jalapeño, finely chopped
• 2 tablespoons lime juice
• 2 tbsp. l. canola oil
• 2 teaspoons of honey
• 2 tablespoons chopped cilantro

Preparation:

1. Preheat oven to 220°C.
2. Heat 2 tablespoons of oil in a large saucepan over medium heat. Add the onion, salt, and pepper and cook for about 30 minutes, stirring occasionally, until the onion is caramelized and golden brown.
3. Heat the remaining 2 tablespoons of oil in a large nonstick skillet over high heat. Add the potatoes and cook until golden brown. Stir in the onion, poblano pepper, and 1 tablespoon of salt. ancho chili powder, season with salt and pepper. Cook for about 2 minutes.
4. Fry the bacon in a skillet over medium heat for about 8 minutes, until golden brown and crispy. Pat dry on a plate lined with paper towels.
5. Place 8 tortillas on a work surface. Top them with fried potatoes, bacon, and cheese. Place half the tortillas on the remaining filled tortillas to make 4 double sandwiches. Top with the remaining 4 tortillas. Lightly grease the tops with oil and sprinkle with 2 teaspoons of ancho chili powder.
6. Transfer quesadillas to a large baking sheet and bake for 8 to 10 minutes, until golden brown and cheese is melted.
   
   When the quesadillas are almost done, melt the butter in a large nonstick saucepan over medium heat. Carefully crack the eggs into the butter, season with salt and pepper, and cook for about 2 minutes, until the whites are set but the yolks are still runny.
7. Top each quesadilla with a fried egg, some tomato salsa, and a sprinkle of chives.
   
   Recipe Quesadillas with sweet potatoes and minced meat.
   
   Salsa pico de gayo: Combine all ingredients in a bowl and let stand at room temperature for at least 15 minutes before serving.