My version of a Spanish Tortilla.

Sometimes recipes simmer in my head all night, like a stew in a crock-pot. When I wake up in the morning, somehow all the kinks have been worked out and the recipe is perfect and ready to be tested. This morning, I woke up and immediately went to the kitchen to create that which had been simmering through the night. It was a delightful breakfast.


Spanish Tortilla with Leeks and Tomato Salad

2 medium sized russet potatoes, thinly sliced
1 leek, thoroughly washed and thinly sliced
3 T. olive oil
8 eggs
3/4 c. half and half
1/2 c. cheddar cheese, grated
1/4 c. romano cheese, grated
Kosher salt
fresh ground pepper

1 c. grape tomatoes, halved
1/2 c. kalamata olives, chopped
1 shallot, diced
1 clove of garlic, minced
1 leaf of fresh basil, torn into small pieces
1 T. olive oil
1 T. balsalmic vinegar
Kosher salt
fresh ground pepper

Preheat oven to 350 degrees.

In a cast iron skillet, saute leeks in 1 T. olive oil and seasoned with salt and pepper. Cook until lightly golden brown. Remove from skillet and set aside. Heat remaining 2 T. olive oil in skillet until just smoking.

Arrange potato slices slightly overlapping, covering the bottom of the skillet, making multiple layers, if necessary, and seasoning with salt and pepper on each layer. Sprinkle sauteed leeks evenly over the potatoes. Cook over medium heat, so that the potatoes can get crispy, about 5 minutes. Do not stir.

In the meantime, in a mixing bowl, whisk together the eggs, half and half, and cheese and season with salt and pepper. Pour mixture into the skillet over the potatoes. Remove from the heat and place in pre-heated oven.


Bake for 25 minutes until the top is golden brown and firm to the touch. Let cool for 5 minutes.

While it is cooling, make the tomato salad. In a bowl, toss together all ingredients of the tomato salad. Mix well.


Run a knife around the edge of the skillet to prevent sticking and flip the skillet upside down to turn out the tortilla. Cut into slices and top with the tomato salad.

Yield: 8 servings

Photos by Chelsea Fuss.