Boil the diced potato in salted water until almost cooked. Strain. Add the oil to a pan on a medium flame and cook the onions until very soft and sweet, then add the spices. Skin the chorizos and crumble the meat into the pan. Cook until lightly browned. Add the potatoes and cook for another 2 minutes, until they're well coated with the spice. Season with salt.
Place one of the tortillas on a tray and sprinkle with the chorizo mix. Follow with grated cheese and cover with a second tortilla. Repeat with the remaining tortillas and chorizo mix.
Heat the oven to 180ºC, place the quesadillas on a baking tray and cook for 7 minutes. Turn and cook for another 7-8 minutes. Remove from the oven and cut into quarters. Serve immediately with the tomato and corn salsas and crema.
Cut the tomatoes in half, remove the seeds and chop into small dice. Mix the onion, jalapeños and coriander with the tomatoes and add a dash of olive oil to moisten the mixture. Add lemon juice to taste and season with salt and pepper.