Cheese, leek & potato tortilla

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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

Latest comments and suggestions

Results 21-33

• cookstar

  07 August 2008

  cookstar rated and commented on this recipe

  

  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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• Pickled Pepper

  14 August 2008

  Pickled Pepper rated and commented on this recipe

  

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

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• Jo

  17 September 2008

  Jo rated and commented on this recipe

  

  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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• Beth

  11 October 2008

  Beth rated this recipe

  

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• Saskia

  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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• Ciaobella13

  17 January 2009

  Ciaobella13 rated this recipe

  

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• sarah

  09 March 2009

  sarah rated and commented on this recipe

  

  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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• Patricia

  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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• Sarah

  17 June 2009

  Sarah rated and commented on this recipe

  

  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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• Pauline

  17 September 2009

  Pauline rated and commented on this recipe

  

  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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• msmooo

  21 September 2009

  msmooo rated and commented on this recipe

  

  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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• Jade

  17 October 2009

  Jade rated this recipe

  

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• jax

  03 November 2009

  jax rated and commented on this recipe

  

  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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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 12 mins

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

Per serving

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

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