The Potato and Leek Spanish Tortilla is a soulful, rustic centerpiece of Iberian cuisine, reimagined with the gentle, onion-like sweetness of leeks. Unlike a French omelet, a Spanish Tortilla de Patatas is dense, substantial, and prized for its ability to be served at any time of day. The potatoes are slowly poached in olive oil until they are buttery and soft, rather than fried, while the leeks are caramelized to add a sophisticated depth of flavor. When bound together by eggs and flipped with precision, the result is a golden, cake-like disc that is as comfortable on a tapas platter as it is at a weekend brunch.

• Prep time: 15 minutes

• Cook time: 30 minutes

• Servings: 4–6 slices

Ingredients List

The Base:

• 4 Large Yukon Gold potatoes (peeled and sliced into 3mm thick rounds)

• 2 Large leeks (white and light green parts only, thinly sliced)

• 1 cup Extra virgin olive oil (for poaching)

The Binder:

• 6 Large eggs

• 1 tsp Salt (plus more for the potatoes)

• ½ tsp Freshly cracked black pepper

Step-by-Step Instructions

1. Poach the Vegetables: Heat the olive oil in a 10-inch non-stick skillet over medium heat. Add the sliced potatoes and leeks. The oil should almost cover them. Cook gently for 15–20 minutes, stirring occasionally, until the potatoes are tender but not browned.

2. Drain: Carefully drain the potatoes and leeks through a colander over a bowl to catch the oil. Reserve the oil for future cooking—it's now infused with incredible flavor!

3. Whisk the Eggs: In a large bowl, whisk the eggs with salt and pepper. Add the warm potato and leek mixture to the eggs. Let it sit for 5 minutes; this allows the potatoes to absorb some of the egg, ensuring a cohesive tortilla.

4. The First Sear: Wipe the skillet clean and add 1 tablespoon of the reserved oil. Heat over medium-high. Pour in the egg and vegetable mixture, spreading it evenly. Reduce heat to medium-low.

5. Set the Edges: Cook for 6–8 minutes. Use a spatula to occasionally loosen the edges and shake the pan to ensure the bottom isn't sticking.

6. The Flip: This is the "moment of truth." Place a large flat plate over the skillet. Quickly and confidently invert the pan so the tortilla lands on the plate.

7. Finish Cooking: Slide the tortilla back into the pan (cooked side up) and use the spatula to tuck the edges under. Cook for another 3–4 minutes until the center is just set.

8. Rest: Slide onto a clean plate. Let it rest for at least 15 minutes. This is crucial for the texture to firm up.

Pro-Tips

• Temperature Control: A tortilla is traditionally served at room temperature. The flavors of the olive oil and leeks become much more pronounced as the dish cools slightly.

• Uniform Slicing: Use a mandoline for the potatoes if possible. Uniform thickness ensures they all finish poaching at the exact same time, preventing some from being mushy and others hard.

• The Leek Prep: Leeks can be sandy. After slicing, submerge them in a bowl of cold water and swish them around to let any grit sink to the bottom before poaching.