Cheese and Leek Spanish Tortilla

Charmaine Lu -
  • Knob of butter
  • 1 sliced leek
  • 225g cooked potatoes, sliced
  • 6 eggs
  • 90g grated cheddar
  • 1 tbsp chopped sage
  • Melt the butter in a frying pan and cook the leek for 5 mins to soften. Meanwhile, beat the eggs in a jug with some seasoning, then stir in the cheese and sage.
  • Tip the potato slices into the pan and gently mix with the leeks. Pour in the egg and cheese mixture, then cook on low for 10 mins or until set on the bottom. Place the pan under a hot grill, cook for a few mins or until the top is golden, set and a bit puffed. Remove from the oven, leave to cool slightly and then slice into wedges to serve with salad.
15 mins
4 serving