Wednesday, February 25, 2009

Leek and Potato Spanish Tortilla


8 eggs
12 egg whites
4 leeks, sliced
2 lbs. thin skinned baby potatoes, thinly sliced
Juice from 1/2 lemon
2 tbsp. extra virgin olive oil
Salt and pepper to taste


Pre heat oven to 400.

Place sliced potatoes into a large pot filled with water and a few pinches of salt.
Bring to a boil then drain.

Heat extra virgin olive oil in a large deep skillet over a medium high heat.
Add sliced leeks and saute for about six to eight minutes or until leeks are tender.
Season with salt and pepper.

In the meantime, whisk together your eggs, egg whites, and lemon juice.
Season generously with salt and pepper.

Once leeks are tender stir in your potatoes and mix together.
Add egg mixture to the skillet and pop into a 400 degree oven for 25-30 minutes.

Allow tortilla to cool for 10-15 minutes before taking out from your skillet.

Serves 8.

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