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Cheese, leek & potato tortilla

Cheese, leek & potato tortilla

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(33 ratings)

Prep: 10 mins Cook: 12 mins

Easy

Serves 4
A quick, thick Spanish omelette that's a brilliant way to use up leftover potatoes and cheese with eggs

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal277
  • fat19g
  • saturates9g
  • carbs11g
  • sugars1g
  • fibre1g
  • protein16g
  • salt0.81g
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Ingredients

  • butter, for frying

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 leek, thinly sliced

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 225g potatoes cooked and cooled (about 1-2 medium size ones)

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 6 eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 85g cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 1 tbsp sage, finely chopped (or 1 tsp dried sage), optional

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

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.

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Comments (39)

kfurber's picture
4

Great storecupboard supper dish which makes plenty of leftovers for lunch the following day. I have made this a number of times now and often vary the ingredients to suit what is currently in the fridge.

raincloud_'s picture
4

Nice weekend lunch... I followed the recipe exactly but seasoned it generously and thought it was very tasty. The leek was a nice replacement for onions and the sage came through beautifully.

mand1e's picture

im trying this tonight but im going to add some mushrooms in the pan the same time as the leek and sprinkle a bit more cheese on the top when i pop it under the grill

yokiepud's picture

i used left over potatoes and fried them gently first to give them some colour. also had sliced green beans and peas left from sunday so threw those in too along with spring onions and streaky bacon. you could go on forever with ingredients and have a different version every time. its a great way to get the veg phobic in the house getting some of their 5 a day!

jenny-15's picture
4

used onion instead of leek and a bit more cheese. it was a nice lunch and will make it again maybe with some herbs or spices.

kerleo22's picture
5

Made this this evening for the first time, but, not the last.
Next time I'll add a little mustard to the mix.

teresahall's picture
5

I added mushrooms, chorizo, chilli flakes and smoked paprika for an extra kick. Its great cold in packed lunches

dawn1959's picture
3

easy to make if you have the wright pan, better hot than cold

anniemanequin's picture
3

Meant to put 4 starts not 3!

anniemanequin's picture
3

Made this quite a few times, although I use spring onion rather than leek, think it would be a bit bland with leek. Think the cheese being part of the egg mix and the sage helps this to taste good.
Today didn't have much in so I whipped this up with normal onions and sweetcorn, and used emmental as I'm in France so there's a lack of cheddar...looking forward to eating it!

sazdee's picture
4

Would have been 5 stars but the recipe was not as clear as other recipe's because of the potatoes needing to be cooked first only being mentioned in the ingredients list and I clearly didn't pay enough attention!

Just make sure you do cook the potatoes before you realise you need them - I clearly missed this and then had to add some water to the pan to help the cooking process along!

I made it for my mum for tea as I had cooked another recipe for my brother and I and she wanted more! I used some red onions and garlic instead of leek and added some red kidney beans and peas. Also used Emmental cheese as had run out of cheddar but that probably added to the flavour and I must say it smelt wonderful - could really smell the Sage even though it was only dried Sage!

Definitely needed some colour to it, I think next time I make it I will add some mushrooms and peppers.

jaqui_sampson's picture
4

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.

msmooo's picture
5

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.

risingcake's picture
3

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

sarah-janerich's picture
5

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.

hormiganegra's picture

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!

cakeanyone's picture
5

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.

saskiav's picture

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.

josp74's picture
5

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.

lisel1969's picture
3

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

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