Leek Manchego Spanish Tortilla
I ate Spanish tortilla at least a hundred times during my four and half months living abroad in Spain. And in case you’ve never had Spanish tortilla, it’s nothing like a Mexican flour or corn tortilla. It’s basically a big slice of potato omelet, and is often served as a tapa (if you go out and order a drink, they bring you one of these as a snack). Here I infused the flavor of the leeks into the olive oil I cooked the tortilla in, to give it a really aromatic flavor, and I also added some nutty Spanish manchego sheep’s milk cheese to bring together all the flavors.
- 3 cups chopped leeks (1 large leek)
- 1 cup extra virgin olive oil
- 2 pounds russet potatoes, grated
- 1 cup manchego cheese, grated
- 6 extra large eggs
- salt and black pepper
- In a small saucepan, heat up the olive oil over medium heat. Test the heat of the oil by tossing in a small piece of leek, and if it sizzles, proceed with adding all the leeks to the oil. Season with salt and black pepper, and cook for 5-7 minutes until the leeks have softened. Remove the leeks from the oil to a bowl, and set it aside.
- Add the grated potatoes to the oil, season with salt and pepper, and cook for 7-8 minutes until they are tender but still a little al dente. Remove the potatoes from the oil and add to the leeks. You should have a few tablespoons of oil left in the pan, and we are going to use this oil to cook the tortillas.
- Whisk the eggs with a pinch of salt and pepper until the yolks and whites are blended. Add the eggs to the leeks and potatoes, then add in the manchego cheese. Stir to combine.
- Heat up an 8 inch nonstick skillet over medium heat, then add a tablespoon of the leek infused olive oil. Pour in half of the leek potato mixture, and let it cook for 3 minutes until you get a browned bottom. After it has browned a little bit, redistribute the potatoes and break the clumps up and cook for 3 more minutes until the majority of the spanish tortilla has solidified. Press the tortilla down with a spatula to compact it into a cohesive pancake, and cook for 2 more minutes. Slide the tortilla off onto a plate so you can invert it back into the frying pan.
- Cook for another 5 minutes until golden brown and cooked through. Remove from the pan and cook the other tortilla. Cut into wedges and serve warm or at room temperature. Enjoy!