Cheese, leek & potato tortilla
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 12 mins
A star rating of 4.3 out of 5.45 ratingsRate
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A quick, thick Spanish omelette that's a brilliant way to use up leftover potatoes and cheese with eggs
Vegetarian
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Garlicky bean salad with chorizo
A star rating of 4.3 out of 5.4 ratings
Ingredients
Nutrition
Units:
MetricUS
-
butter
for frying
-
1 leek
thinly sliced
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225g potatoes
cooked and cooled (about 1-2 medium size ones)
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6 eggs
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85g cheddar
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1 tbsp sage
finely chopped (or 1 tsp dried sage), optional
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Nutrition: per serving
-
kcal277
-
fat19g
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saturates9g
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carbs11g
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sugars1g
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fibre1g
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protein16g
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salt0.81g
low
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Method
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step 1
Melt a knob of butter in a medium, nonstick frying pan, then cook the leek for about 5 mins until softened. Meanwhile, cut the potatoes in half, then into slices about ½cm thick. Beat the eggs, season, then stir in the cheese and sage.
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step 2
Add a little extra butter to the pan if needed, tip in the potatoes, then the egg mixture. Turn the heat to low, then cook for 10 mins until nearly set. Place under a hot grill, then cook for a couple of mins more until the top is set and golden. Slice into wedges and serve with a green salad.
Recipe from Good Food magazine, May 2008
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A star rating of 4.3 out of 5.45 ratings
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