This easy Cheddar, mushroom and leek tortilla is a tasty meal to make for family or friends. An adaptation of Spanish omelette, this tortilla has a rustic heartiness about it and you can vary the ingredients to your own taste - garlic and bacon both taste good if you want to add them.
Serves 4
Ready in 35 minutes
Per serving:
445kcals
29.9g fat (11.9g saturated)
26.3g protein
18.3g carbs
1.4g sugar
1.1g salt
1. Heat the oil in a medium, deep, non-stick frying pan over a medium heat. Add the potato and cook, stirring, for 5 minutes until turning golden. Add the leek and mushrooms and cook for a further 5 minutes, stirring, until softened and wilted.
If you don't like mushrooms, use chopped, sliced ham or bacon.
2. Meanwhile, beat the eggs with 2 tablespoons cold water in a bowl. Snip in the chives, stir in the cheese and season. Pour into the pan, cover (use a large plate or baking sheet) and reduce the heat to low. Cook for 15 minutes, tilting the pan now and then so uncooked egg runs to the edges and cooks. The tortilla should be just set throughout and golden underneath. If you like, you can pop the tortilla (still in its pan) under the grill for a few minutes to lightly brown the top.
3. Divide the tortilla into 4 and serve hot or warm, with chunks of bread and a green salad.
© delicious. magazine
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