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Leek, Cheese & Potato Tortilla


  • butter for frying
  • 1 leek thinly sliced
  • 225g potatoes cooked and cooled
  • 6 eggs
  • 85g chedder
  • 1 stb sage, finely chopped (or 1 tsp dried sage)


1 : Melt a knob of butter in a frying pan, then cook the leeks for about 5 minutes, when they are cooking away chop the potatoes in half, then cut into about ½ cm slices, beat the eggs, season then stir in the cheese and sage.

2 : if neede add a wee bit of butter in the pan, tip in the potatoes then the egg mixture, cook it all on a low heat for 10 minutes or until its nearly set, then place it under a hot grill until the top is golden, slice into wedges and serve.

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