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Cheese Leek & Potato Tortilla

A quick omelette, that’s a great way to use your leeks and potatoes
Butter for frying
1 Leek, thinly sliced
225g Potatoes cooked and cooled
6 Eggs
85g Cheddar
1 tbsp Sage, finely chopped (or 1 tsp dried sage)
1 : Melt a knob of butter in a medium, non stick frying pan, then cook the leek for about 5 minutes until soften. Meanwhile, cut the potatoes in half, then into slices about ½ cm 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 minutes until nearly set. Place under a hot grill, then cook for a couple of minutes more until the top is set and golden. Slice into wedges and serve with a green salad.

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