Cheese Leek Potato Tortilla Recipes

CHEESE, LEEK & POTATO TORTILLA

Cheese, leek & potato tortilla image

A quick, thick Spanish omelette that's a brilliant way to use up leftover potatoes and cheese with eggs

Provided by Good Food team

Categories Brunch, Dinner, Lunch, Main course, Side dish, Supper

Time 22m

Number Of Ingredients 6

Ingredients

butter , for frying
1 leek , thinly sliced
225g potatoes cooked and cooled (about 1-2 medium size ones)
6 eggs
85g cheddar
1 tbsp sage , finely chopped (or 1 tsp dried sage), optional

Steps:

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.
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.

Nutrition Facts : Calories 277 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 0.81 milligram of sodium

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