Ingredients:

  • 2 large eggs
  • 1 tbsp milk
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 small (6-inch) flour tortilla
  • 1/4 cup shredded sharp cheddar cheese
  • 1 tbsp unsalted butter

Instructions:

  1. Whisk the eggs. Combine the eggs, milk, salt, and pepper in a small bowl. Whisk until the yolks and whites are fully blended and the mixture looks slightly frothy.
  2. Melt the butter. Place your 20cm (8 inch) non stick skillet over medium heat. Add the butter and wait until it bubbles and foams.
  3. Pour and swirl. Pour the egg mixture into the center of the pan. Quickly swirl the skillet so the eggs cover the entire bottom in a thin, even layer.
  4. Fuse the tortilla. Immediately place the flour tortilla on top of the raw eggs. Use your spatula to press down gently, ensuring the egg adheres to the entire surface of the tortilla.
  5. Set the eggs. Cook for about 2 minutes until the eggs are barely set but still look slightly moist on top.
  6. The flip. Carefully slide your spatula under the edge and flip the whole layer. The tortilla should now be touching the pan.
  7. Add cheese. Sprinkle the shredded cheddar evenly over one half of the egg side.
  8. Fold and sear. Fold the tortilla in half to create a semi circle. Press down firmly with the spatula.
  9. Brown the crust. Cook for 1-2 minutes per side until the tortilla is golden brown and you can see the cheese melting at the edges.
  10. Optional cheese skirt. For extra crunch, sprinkle a few shreds of cheese directly onto the pan and place the quesadilla on top for 30 seconds before removing.