Patatas Bravas Breakfast Quesadillas

AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.

Ingredients

• 2 cups cooked potato, pepper and onion hash, without the serving eggs; reserve ¼ cup bravas sauce and 2 tablespoons lemon garlic aioli separately. leftover Patatas Bravas Breakfast Hash

• 2 large (10-inch) flour tortillas
• 2 teaspoons olive oil, divided
• 2 tablespoons reserved lemon garlic aioli
• 1 cup shredded Monterey Jack cheese (4 ounces)
• ¼ cup reserved bravas sauce

Directions

1. Warm the filling. Place the 2 cups leftover hash in a large nonstick skillet over medium heat. Cook for 5–7 minutes, stirring occasionally, until the center reaches 165°F; break up large potato pieces gently. Transfer to a bowl.
2. Fill the tortillas. Lay the 2 tortillas flat. On one half of each tortilla, scatter ¼ cup cheese, add 1 cup hot hash, then add another ¼ cup cheese. Fold each tortilla over to enclose the filling.
3. Crisp the first quesadilla. Wipe crumbs from the skillet and heat 1 teaspoon olive oil over medium-low heat. Add one folded quesadilla and cook for 2–3 minutes per side, until golden and the cheese melts. Lower the heat if the tortilla browns before the cheese melts.
4. Cook the second quesadilla. Repeat with the remaining teaspoon olive oil and the second quesadilla, allowing another 4–6 minutes. Keep the first on a rack in a 200°F oven while the second cooks, if needed.
5. Warm the sauce. Heat the reserved ¼ cup bravas sauce in a small saucepan over low heat, stirring, until it reaches 165°F. Keep the 2 tablespoons aioli refrigerated until serving.
6. Slice and serve. Rest the quesadillas for 2 minutes, cut each into 3 wedges and serve one quesadilla per person, with half the bravas sauce and aioli alongside. The 2-cup hash amount is total for both servings, not per person.

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