Leek, Potato and Zucchini Spanish Tortilla
Whether you enjoy it as a hearty breakfast, leftovers for lunch, or a quick dinner served with salad or veg, this tortilla provides a thoroughly satisfying meal.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- Olive oil
- 6 eggs
- ½ leek, washed and thinly sliced
- 1 medium potato, thinly sliced
- ½ large zucchini, sliced
- ½ cup grated cheddar cheese
- Salt
- Freshly ground black pepper
How do I make it?
- Heat a frying pan over medium heat. Add enough olive oil to cover the bottom of the pan.
- Add all the vegetables and cook slowly until the potatoes are tender but not falling aprt.
- Meanwhile, whisk eggs and add the grated cheddar and season to taste.
- Remove vegetables from the frying pan with a slotted spoon and add to the egg mixture. Fold vegetables gently through the mixture being careful not to break the potatoes.
- Add mixture to the frying pan and cook on medium heat for 7 to 10 minutes, or until the bottom is golden brown and the middle has started to set.
- Cover the frying pan with a large plate and flip the tortilla onto the plate so that the raw side is touching the bottom of the plate.
- Slide tortilla back into the frying pan and cook for another 5 to 7 minutes.
- Flip onto a clean plate and leave to rest for 10 minutes before serving to allow time for the tortilla to set fully.
