Lemon and Caper Quesidillas with an Egg (and a little Parmesan for good measure)

So we had a MASSIVE night out this weekend. This time I'm not lying.

Some friends of ours are getting married and taking off to be ski bums in Japan in a few weeks (so jealous), and so on Friday night they had a flat cooling punch party.

Punch. Need I say more?

Actually, potluck punch. Uh oh.

But what a fantastic night. I haven't been to a flat party like that in so long. No need for battling the crowds on Courtenay Place during a rugby world cup weekend when you have awesome friends and a bucket full of punch.

One by one people left and went into town. Matt and I didn't notice though, until it was 3.30am and we were those last two people at the party, when the host is making cheese toasties and putting people to bed. We were completely, utterly, unapologetically those people. The ones who just won't leave.

Somehow our friends love us anyway.

Anyway, that was our weekend. Onto these Quesidillas. 

Super easy and thrown together with the odd bits in the back of the fridge, these quesidillas are fantastic. They're pretty basic, simple flavours. You've got the salty capers, freshness of lemon and Italian parsley, a little greek yogurt for background creaminess, and a sprinkling of parmesan to bump up the tasty factor (in case it needed it). And when you cut into them the fried egg bursts to be a delicious sauce.

Try these. Trust me. 

Lemon and Caper Quesidillas (quantities are per person)

1T capers
A small knob of butter
Zest of 1 lemon
1 small clove garlic, crushed (just one of those piddly little ones from the middle of the bulb)
2T greek yogurt
1 egg
1 flour tortilla
Grated parmesan (i probably used about 1-2T in the end)
1T flat leaf parsley, chopped
Salt and pepper to taste

Start by melting the butter in a large pan. Add the capers and fry they get all golden, open up like a little flower, and smell awesome.

Meanwhile, mix your lemon zest, garlic and yogurt. 

Check your capers. If they're ready pull them out with a slotted spoon and let them drain on a paper towel. Leave the butter in the pan.

Add your egg to the pan. Try and fry it on the side of the pan, not the middle. You'll see why in a minute. 

When the egg's fried for a minute or two and looks like it'll hold its form, place the flour tortilla on top and let it gently brown for about 30 seconds. Get your spatula under the egg, and carefully flip the whole thing.

Top your egg and tortilla with the yogurt mix, parsley, and parmesan. Season with salt and pepper.

When the tortilla is golden underneath, fold it in half, over the egg. See why we kept it on the side? 

Pull out onto a plate, chop in half, top with a little extra parsley and the capers.

Try not to lick the plate when you're finished.