Leek and Feta Spanish Tortilla
A Spanish tortilla is my new obsession of 2024. I have always been a fan of frittatas but this is not a frittata. It is an egg and vegetable based dish cooked into a crustless pie, but a Spanish Tortilla has a depth of flavor that no other egg dish can match. The slow cooking of the onion, or in this case leek, and potato creates this other world savory dish. It takes longer and more patience than a frittata, but it is worth it. So delicious left over cold or at room temperature. I can eat a cold slice of this right out of the fridge for breakfast.
Ingredients:
1 medium leek sliced thinly and washed
3 medium small potatoes peeled and sliced into 1/4 inch slices
1/4 olive oil
salt and pepper
8 eggs beaten
2 tbsp milk
5 ox feta cheese crumbled
Recipe:
Heat a nonstick oven safe pan over medium low heat. Add the olive oil, leeks and potatoes. Season with a generous pinch of salt and fresh ground pepper. This will slowly cook, think ‘poach’ the vegetables, for about 20 minutes. I will stir things every so often to make sure nothing is browning. The potatoes should be soft and cooked through, not crispy. Do not rush this part.
While the potato and leek is cooking, mix up the egg mixture. Beat the 8 eggs until light yellow then add the milk and small pinch of salt and pepper and whisk to combine. Then crumble in the feta cheese and mix again. Set aside until vegetables are ready.
Once the potatoes are soft and the leeks translucent, add the egg mixture to the pan and gently stir to make sure all the vegetables and eggs are mixed together and nothing is sticking to the bottom of the pan. Continue to cook on low. We want the egg to cook through without burning to the bottom of the pan. Basically, I will just jiggle the pan gently to see if the egg is setting. Run a spatula around the outside edge to make sure nothing is sticking. This could take another 20 minutes depending on your pan and your stove. Preheat your broiler on Hi.
When the egg is mostly set, run your spatula around the outside one more time then put in the over to broil the top for 2-3 minutes. Once it is golden brown, remove from the oven. Make sure to use an oven mitt on the handle of your pan:)
The tortilla needs to cool a bit before serving but you need to make sure it doesn’t stick to your pan, so run a spatula around the edges and then underneath toward the middle of the pan to loosen the tortilla. After it cools for a few minutes, place a plate over the top of the pan, and using oven mitts, invert the tortilla onto the plate. Sometimes it sticks. It’s ok to leave a bit of the golden top in the pan, or sometimes I will just scrape the bits that stuck out of the pan and relocate them back onto the tortilla.
Let the tortilla cool. Then slice into pie shaped slices. I like to serve with sour cream and hot sauce but honestly it’s so good, it doesn’t need a thing. Stores easily in the fridge for 2-3 days but mine never lasts that long:)
