Tortilla de patatas, is not like a corn or flour tortilla; it is a Spanish potato omelette. It is a common tapas dish and it is really versatile. Sometimes I eat it for breakfast, lunch and dinner if I'm feeling especially lazy. It is an fairly neutral canvass for any sauce you might desire and it'a perfect with a little green salad.
Most recipes for tortilla have a cup or more of olive oil. This seemed a little extreme for a regular, weeknight, ordinary meal. Traditional tortillas only have potatoes and onions and all that oil. I wanted to reduce the oil and add some extra vegetables so I wasn't just eating deep fried potatoes in eggs. I roasted the potatoes in a little oil and added leeks to bump up the vegetable content. It's a little more light and fresh, but it retains the potato-heartiness that I love about the classic tortilla.
leek and goat cheese tortilla:
6-8 new potatoes or 1-2 medium size potatoes, scrubbed
2 medium leeks, finely sliced
5 cloves garlic, smashed
3 medium shallots, finely sliced
1/2 package goat cheese (the kind rolled in cracked pepper is really good)
2 tbs coconut oil
Slice potatoes. Melt one tablespoon coconut oil and drizzle over potatoes. Season with salt and pepper. Roast in the oven at 450 until golden brown.
While potatoes are roasting, melt remaining oil 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 brown the top.
Photo credit: Tyrel Hiebert