Mexican Tortilla Sandwich

Heat 2 tablespoons olive oil in a large skillet (frying pan) and fry the garlic and vegetables for about 5-8 minutes until tender. Remove from the heat and stir in the cumin. Season to taste with salt and pepper.

Divide the mixture between 2 tortillas and sprinkle with the cheese. Top each with the remaining tortilla.

Brush the tortillas with a little of the remaining oil.

Heat a dry skillet and cook the tortillas until the cheese has melted. Serve immediately, cut into wedges.

For the pea guacamole: cook the peas in a pan of boiling salted water for about 5 minutes until tender. Drain well.

Put the onion and garlic into a food processor or blender and blend to a paste.

Add the cilantro and blend thoroughly, then add the peas and process until well-blended. Tip into a bowl.

Stir in enough olive oil until the mixture reaches the consistency of guacamole.

Stir in the lime juice and season to taste with salt and pepper.