Cheese, leek & potato tortilla
Prep:
10 mins
Cook:
15 mins
A fast, filling Spanish omelette that will use up left over potatoes and those forgotten eggs in a flash.
Butter, for frying
1 leek, thinly sliced
1-2 medium sized potatoes cooked and cooled
6 eggs
85g cheddar
2 bacon rashers cooked and chopped
1 tbsp parsley, finely chopped
Melt a knob of butter in a medium, non-stick frying pan, then cook the leek for about 5 minutes until softened.
Meanwhile, cut the potatoes in half, then into slices about ½cm thick.
Beat 3 of the eggs and season with pepper.
Stir in the cheese, bacon and parsley.
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.
Crack the remaining eggs on top and place under a hot grill, then cook for a couple of minutes more until the top is set and golden.
Serve with a green salad.
Serves
4
Preparation Time
10 minutes
Cooking Time
15 minutes
Main ingredients
Eggs, Cheese, Pork, Vegetables
Recipe Type
Dinner, Budget, Easy, Left Overs
Level of Difficulty
Easy
