Peel the potato and slice it into very thin rounds.
Heat a little oil in a skillet over medium heat. Arrange the potato slices in the pan, overlapping them slightly to form a solid circular base.
Season the potatoes with salt and black pepper. Cook until the bottom is golden brown, then carefully flip the entire potato circle.
Beat the egg in a small bowl and pour it evenly over the layer of potatoes. Tilt the pan if necessary to spread the egg.
Once the egg is mostly set, flip the potato and egg circle over. Sprinkle the mozzarella cheese evenly over the top.
Fold the circle in half to form a quesadilla shape. Cook until the cheese is completely melted and the outside is golden brown and crispy.
Cook it hands-free.
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