Start by roughly chopping 2 peeled potatoes. Place them in a pot filled with water, add 1 teaspoon of salt, bring to the boil, then simmer for 10–15 minutes until the potatoes are cooked through.

Meanwhile, finely dice 1 shallot. Warm up a pan over a medium heat, melt ½ a tablespoon of butter, then cook the shallots for 2–3 minutes until translucent.

Slice 4 pieces of turkey ham and add them to the pan with 3 tablespoons each of sweetcorn and green peas. Cook for a further 2–3 minutes over a low heat, stirring occasionally.

By this time, your potatoes should be ready. Drain them, transfer to a large bowl and mash.

Season with ½ teaspoon of black pepper, then add ½ cup (50 g) of Parmesan cheese and the turkey ham mixture from the pan. Mix well.

Spread about ½ tablespoon of tomato sauce over a tortilla. Sprinkle with grated mozzarella cheese. Add 2–3 spoonfuls of the potato and vegetable filling to one half of the tortilla, then sprinkle a little more grated cheese on top. Fold the tortilla and set it aside. Repeat with the rest.

Warm a clean frying pan over a medium heat and add a drizzle of olive oil.

Fry the quesadillas for 2–3 minutes on one side, then flip them over and cook for a further 3 minutes on the other side. Cook them one at a time or in batches of two, depending on the size of your pan.

Serve with fresh herbs immediately and enjoy!