Cheese, leek & potato tortilla

Cheese, leek & potato tortilla

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 12 mins

Vegetarian

Vegetarian

Method

  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.
  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.

Per serving

277 kcalories, protein 16g, carbohydrate 11g, fat 19 g, saturated fat 9g, fibre 1g, salt 0.81 g

Recipe from Good Food magazine, May 2008.

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Latest comments and suggestions

Results 21-33

  • 07 August 2008

    cookstar rated and commented on this recipe

    4 stars

    This is really tasty as a base...I added red onion, beans and mushrooms and seasoned well. I actually left out the cheese though. Yum!

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  • 14 August 2008

    Pickled Pepper rated and commented on this recipe

    3 stars

    This was a nice change for my packed lunch at work, along with a green salad

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  • Binder photo Jo

    17 September 2008

    Jo rated and commented on this recipe

    5 stars

    Made this with everything we had left in the fridge so roasted peppers, mushrooms, red onions instead of leeks, chorizo and of course left over potatoes. Very easy to make (but did break it a bit getting out of the pan!) and tasted great, left overs were had for supper the next day.

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  • 11 October 2008

    Beth rated this recipe

    4 stars

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  • 02 January 2009

    Saskia commented on this recipe

    I've been making this a lot, as it's very easy and tasty- loved by all who have tried it. I've found that the tortilla is best cold and sandwiched inside fresh crusty bread, such as french stick.

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  • 17 January 2009

    Ciaobella13 rated this recipe

    4 stars

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  • 09 March 2009

    sarah rated and commented on this recipe

    5 stars

    Loved this! Added 1/4 red pepper and a couple of rashers of chopped bacon to the leeks and reduced eggs down to 5, although 4 may have been enough. I cut potato into slices first and then boiled them until soft. Also, a nice mature cheddar is needed. Really lovely hot and cold for supper - will definitely make again.

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  • 11 June 2009

    Patricia commented on this recipe

    Made it without cheese, raw potatoes in smaller pieces, and only 3 eggs. I thought it was going to be awful, but it came out amazing!

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  • 17 June 2009

    Sarah rated and commented on this recipe

    5 stars

    I cooked this last night went down a treat. Very tasty and so easy to make. I used half a leek and added an onion and red pepper. I will definately be making this again.

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  • 17 September 2009

    Pauline rated and commented on this recipe

    3 stars

    Made this for myself and my husband last week, he has been going on about it since then. So am making another one this evening, i added peas and pancetta, i also used cooled new potatoes, Lovely

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  • 21 September 2009

    msmooo rated and commented on this recipe

    5 stars

    This was another hit in our house, had to cook the potatoes for this dish and let cool slightly, used a couple of med onions instead of leeks. Also didn`t have sage so just sprinkled in some dried parsley( I know!), and a good sprinkle of paprika, and seasoned well. Very easy to make, and a good dish to make if you have not much in your pantry/ fridge. Kids have taken some in their lunch boxes today. Will definitely be making again, great for a quick meal after work.

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  • 17 October 2009

    Jade rated this recipe

    3 stars

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  • Binder photo jax

    03 November 2009

    jax rated and commented on this recipe

    4 stars

    An easy to follow recipe, although needed a little more cooking time than it said. The result was light and tasty - will defintely be making this again and it'll be easy to adapt with other ingredients.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 12 mins

Vegetarian

Vegetarian

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
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Per serving

277 kcalories, protein 16g, carbohydrate 11g, fat 19 g, saturated fat 9g, fibre 1g, salt 0.81 g

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