Leek and Potato Spanish Tortilla - VIDEO
This is my spin on the classic Tortilla Espanola...it may not be totally authentic but it is totally delicious!
Leek and Potato Spanish Tortilla - VIDEO
Ingredients
- 8 eggs
- 12 egg whites
- 4 leeks, sliced
- 2 lbs. thin skinned baby potatoes, thinly sliced
- Juice from 1/2 lemon
- 2 tbsp. extra virgin olive oil Salt and pepper to taste
Directions
Pre heat oven to 400.
Place sliced potatoes into a large pot filled with water and a few pinches of salt. Bring to a boil then drain.
Heat extra virgin olive oil in a large deep skillet over a medium high heat. Add sliced leeks and saute for about 6-8 minutes or until leeks are tender. Season with salt and pepper.
In the meantime, whisk together your eggs, egg whites, and lemon juice. Season generously with salt and pepper.
Once leeks are tender stir in your potatoes and mix together. Add egg mixture to the skillet and pop into a 400 degree oven for 25-30 minutes. Allow tortilla to cool for 10-15 minutes before taking out from your skillet.
- Filed under Appetizers, Breakfast, Eggs, Vegetarian
- Tagged with Appetizers, Breakfast, Eggs, Vegetarian
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- 5 comments
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Comments
john :
I have tried the above, and the family loved it.
JD
posted on November 21, 2006 3:10 PM
Elisa :
Hi Dani,
This recipe looks great, but I just want to confirm--that's eight whole eggs plus 12 egg whites? As in, I need twenty eggs? Or is it eight whole eggs plus an extra four egg whites?
Thanks!
posted on July 2, 2007 7:27 PM
Dani Spies :
Elisa - You've got that right...it really is 12 egg whites as in you need 20 eggs...I know, that's a lot of eggs! I usually buy my egg whites pre-separated which makes it a bit easier, but here are few other options:
1. You could skip the whites and stick with whole eggs, in which case you would need about 14 eggs
2. You could use some other type of egg substitute like eggbeaters, if you don't have pre-separated egg whites available and don't want to bother separating the eggs yourself.
3. You could use a smaller pan and cut back on the measurements all together. I used a 12 inch pan, so if you go smaller, you won't need so many eggs!!
I hope this helps...it really is a yummy dish!!
posted on July 2, 2007 7:56 PM
Sherry :
Hey Dani! Great recipe once again. I used real eggs for my recipe, and it tasted great! Now I didn't want to waste the yolks, so i made a plain flat omelette using the yolks. Then, I used some cookie cutters to cut out shapes that can decorate the whole dish.
posted on July 11, 2008 3:42 PM
Dani Spies :
Sherry - I love the idea of using cookie cutters with eggs... brilliant! What a great way to get kids to help as well! So glad you liked the recipe!
posted on July 13, 2008 7:05 PM