Ingredients :

• The Egg — Just one is enough per quesadilla. It doesn’t get scrambled — it cooks flat in a thin layer, which gives a firm but not rubbery texture. Take it out of the fridge ten minutes before if you can: a cold egg in a hot pan retracts and cooks less evenly.
• The Tomatoes — Take ripe tomatoes, not cherry tomatoes that roll everywhere. Cut them into slices about one centimeter thick — thick enough to stay in place, thin enough to soften quickly. An overripe beefsteak tomato you don’t want in a salad? Perfect here.
• The Mozzarella — Store-bought shredded mozzarella does the trick perfectly — it melts quickly and stretches exactly as it should. If using a fresh ball, drain it thoroughly and cut it into thin strips. Too much moisture and the tortilla gets soggy before the cheese is melted.
• The Flour Tortilla — Use a large tortilla, at least 25 cm in diameter. Small tortillas are frustrating: the filling overflows as soon as you try to fold. A tortilla that covers the pan well is the key to a clean fold.