Cheese, Mushroom, Leek & Potato Tortilla

I am fast becoming the self-appointed frittata/tortilla queen, perhaps I'll need to change to the title of this blog to Frittatas-R-Us soon. Yes, I realise that I talk a fair bit about frittatas but they are perfect for helping to use up a glut of eggs and they're also so quick when you can't be bothered to make much else.

This one was a bit daring. I can hear you thinking "daring?, hardly!" but it contains leeks and you know, they're green and vegetable-like so the very mere mention of a leek is enough to make Mr M run for cover. I'm pleased to report that he braved it like a trooper and I didn't get one anti-leek comment. The truth is, you barely notice the leeks, especially if you slice them up quite small. They just add a nice oniony twang.

I enjoyed this one very much, it was very satisfying and even my 4yr old enjoyed it. It was her first foray into the heady world of tortillas as she's only recently started eating eggs but the fact that her plate was cleared says to me that she enjoyed it!

Recipe is from Delicious and Serves 4. Allegedly.

Cheese, Mushroom, Leek and Potato Tortilla

Ingredients

2 tbsp vegetable oil
2 medium potatoes, cut into small dice
1 leek, trimmed and sliced
250g sliced mushrooms
6 eggs
Handful of fresh chives
150g mature cheddar, diced

Method

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 just about turning golden. Add the leek and mushrooms and cook for a further 5 minutes, stirring, until softened and wilted.

Beat the eggs with 2tbsp cold water in a bowl. Snip in the chives, then stir in the cheese and season well. Pour into the pan and cover using a large plate or a clean baking sheet. Reduce the heat to low.

Cook for around 15 minutes. Tilt the pan every now and again so that any uncooked egg runs to the edges and cooks. The tortilla should be just set and golden underneath.

Pop the tortilla (still in the pan) under the grill for a few minutes to lightly brown the top.

Divide the tortilla as you so wish and serve with a leafy green salad and some crusty bread.

This would also be lovely cold for a packed lunch or picnic.

I just realised looking at the ingredients list that I completely forgot the chives. Obviously didn't miss them though so it's clearly fine without!

love & kisses
Mrs M x