Cheese, leek & potato tortilla

Cheese, leek & potato tortilla

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(35 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

    Butter

    butt-err

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

  • 1 leek, thinly sliced
    Leeks

    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

    Potato

    po-tate-oh

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

  • 6 eggs
    Eggs

    Egg

    egg

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

  • 85g cheddar
    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

    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, questions and tips

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Twinklebum99
22nd Mar, 2017
5.05
really enjoyed this. I added peppers and ham to use some bits up and would definitely make again. We had it cold for lunches the next day & really tasty
HollyPlum
13th Sep, 2016
5.05
Really loved this receipe! It's really easy and came out perfectly! As always, I went through the fridge to see what else I could add to use up some bits! I added a red pepper & courgette to the leek & an extra layer of cheese for the top when you grill it! It was lovely & tasty!
kfurber
28th May, 2013
4.05
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_
11th May, 2013
4.05
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
30th Mar, 2013
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
16th Jul, 2012
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
14th May, 2012
4.05
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
7th Dec, 2011
5.05
Made this this evening for the first time, but, not the last. Next time I'll add a little mustard to the mix.
teresahall
13th Apr, 2011
5.05
I added mushrooms, chorizo, chilli flakes and smoked paprika for an extra kick. Its great cold in packed lunches
dawn1959
20th Feb, 2011
3.05
easy to make if you have the wright pan, better hot than cold

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