Cheese, leek & potato tortilla

Cheese, leek & potato tortilla

  • 1
  • 2
  • 3
  • 4
  • 5
(44 ratings)

Prep: 10 mins Cook: 12 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • butter, for frying



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 leek, thinly sliced



    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)



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

  • 6 eggs



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

  • 85g cheddar



    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



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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
30th Apr, 2018
First time I followed recipe apart from doubling dried sage as we like it and it was perfect. I used unpeeled Charlotte potatoes (250g) Second time I added bacon lardons and it took ages to set so the bottom was a bit burned so I'll stick with the original veggie version. Someone mentioned using the correct pan. I have Tefal ingenio pans for space saving in the motorhome which is where I made these. They are non-stick and the handles remove for putting under the grill.
22nd Mar, 2017
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
13th Sep, 2016
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!
28th May, 2013
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.
11th May, 2013
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.
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's picture
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!
14th May, 2012
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.
7th Dec, 2011
Made this this evening for the first time, but, not the last. Next time I'll add a little mustard to the mix.
13th Apr, 2011
I added mushrooms, chorizo, chilli flakes and smoked paprika for an extra kick. Its great cold in packed lunches


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?