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Author Notes: This kind of tortilla is a tasty spanish omelette with potatoes, garlic and onion, not the flatbread type. Traditionally, tortillas involve cooking those potatoes, garlic and onions in a cup or more of olive oil, which it tasty, but it seems like a lot for an ordinary weeknight meal. I lightened it by roasting the potatoes in a couple tablespoons of melted fat and sautéeing the aromatics in a little bit more. This tortilla makes a filling dinner with salad or soup, and I like to eat if for lunch (and breakfast!) the next day too! —Stephanieji
- 6 eggs
- 2 cups potatoes, sliced thinly
- 2 leeks, cleaned and sliced
- 3 shallots, thinly sliced
- 3 ounces goat cheese, crumbled
- 3 tablespoons coconut oil or lard, melted
- salt and pepper
- Drizzle 2 tablespoons of fat over the sliced potatoes. Season with salt and pepper. Roast in the oven at 450 until golden brown.
- While potatoes are roasting, swirl the remaining fat in a medium frying pan. Add garlic, shallots and leeks and fry over medium heat until browned.
- When potatoes are browned, add them to the pan. Beat eggs together in a bowl and pour overtop of potato and leek mixture. Crumble goat cheese and sprinkle it onto the eggs. Cook on medium until the eggs are nearly set in the centre. Run a flexible spatula around the edge of the pan to ensure that the eggs aren't sticking to the sides. When the eggs are mostly set, place the pan in the oven under the broiler to finish cooking and brown the top.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch