Place the potatoes in a pan of salted cold water, bring to the boil, then cook until tender; leave to steam dry, then roughly chop.

Add a splash of oil to a frying pan and place over a low heat. Fry the garlic very gently until it begins to feel sticky, then stir in the spring onions and the morcilla, then a minute later the potato. Season with salt and pepper to taste, then take off the heat once everything is heated through. Leave to cool.

Before cooking the quesadillas, make the guacamole. Place the onion, coriander and chilli in a mortar with a good pinch of salt. Bash until fine, then bash in the avocado and keep going until you have broken them down. Stir in the lime juice and fold in the ricotta and season to taste. Transfer to a dipping bowl.

Assemble the quesadillas by dividing the potato and morcilla mix between the tortillas and spreading it out down one half of the tortilla. Sprinkle over the cheese, then fold over the other half of the tortilla. Rub both sides of the tortillas with oil.

Place a frying pan over a medium-high heat and fry each tortilla on both sides until golden, crisp and the cheese is melted. Cut into quarters and serve with the guacamole while still warm.