Cheese, Leek and Potato Tortilla with Sage
A stovetop-to-grill Spanish-style tortilla combining soft leeks, waxy potatoes, and sharp cheddar bound in beaten eggs and fresh sage. Cooked low and slow until creamy, then finished under the grill for a golden top. Serve warm in wedges with crisp greens.
Ingredients
Instructions
- 1
Melt butter in a medium nonstick frying pan and cook the sliced leek until softened, about 5 minutes.
- 2
While leek cooks, cut potatoes in half and slice to about ¼" thick.
- 3
Beat eggs, season, then stir in cheese and sage.
- 4
Add extra butter to pan if needed, tip in potatoes, then pour in egg mixture.
- 5
Turn heat to low and cook until nearly set, about 10 minutes.
- 6
Transfer pan under a hot grill and cook a couple of minutes more until top is set and golden.
- 7
Slice into wedges and serve with green salad.
Tips
Use waxy potatoes that hold shape when cooked and cooled, not floury varieties.
Ensure potatoes are fully cooled before slicing to prevent breaking apart in the pan.
Keep heat low during stovetop cooking to prevent eggs setting too fast on bottom while center remains wet.
Watch closely under grill as cooking time varies by broiler intensity.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently in oven to 160C until warm through.
Potatoes can be cooked and cooled up to 1 day ahead. Prepare tortilla up to 4 hours before serving and store chilled; serve at room temperature or reheat gently.
Serve warm or at room temperature with a crisp green salad and crusty bread.
Common Mistakes
Use floury potatoes instead of waxy ones to avoid mushy, falling-apart texture.
Add cold potatoes directly to hot pan to avoid them breaking apart.
Use high heat throughout cooking to avoid custard-like, undercooked center.
Neglect to watch under grill to avoid burnt or unevenly set top.