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.