Leek and Potato Tortilla
Over a year ago
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Ingredients
- 225g potatoes. peeled and sliced
- 350g leeks. sliced
- 5 eggs
- 4 tbsp milk
- 1 tbsp chopped fresh dill
- 1 tbsp olive oil
Accompaniment
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Method
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1
Cook the potato slices and leeks in a pan of lightly salted boiling water for 5 miniutes, until just tender. Drain well.
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2
Beat together the eggs, milk, dill and seasoning.
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3
Preheat the grill to medium.
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4
Heat the oil in a 20cm non stick frying pan and arrange the drained leeks and potato slice over the base. Pour the egg mixture over the vegetables and heat over a medium heat until you see the edges of the eggs setting.
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5
Place the pan under a grill to set and finish cooking the top of the tortilla.
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6
Allow to stand for 5 minutes before carefully turning out onto a serving place and cutting into wedges to serve.
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