查看完整版本: Cheddar, mushroom and leek tortilla

Cheddar, mushroom and leek tortilla

Ingredientsu5F$L _1|x$T$L
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2 tbsp vegetable oilWo P.Jv6DC0e
2 medium potatoes, cut into small diceh&h6qcB;k
1 leek, trimmed, washed and sliced
z?9ij'Fb1s9z 250g mushrooms, slicedD Ny+l%OqZ2iC]
6 large eggsi)tc)~ [(g9Azu
Handful of fresh chives-~ t hAO
150g mature Cheddar, dicedx}!V R#b4G}
METHOD
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How to make cheddar and mushroom tortilla"l#qI%OF)m2@

~&Jy'|]V,RF/~t1E 1. Heat the oil in a medium, deep, non-stick frying pan over a medium heat. Add the potato and cook, stirring, for 5 minutes until turning golden. Add the leek and mushrooms and cook for a further 5 minutes, stirring, until softened and wilted.
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Tip: If you don't like mushrooms, use chopped, sliced ham or bacon.
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2. Meanwhile, beat the eggs with 2 tablespoons cold water in a bowl. Snip in the chives, stir in the cheese and season. Pour into the pan, cover (use a large plate or baking sheet) and reduce the heat to low. Cook for 15 minutes, tilting the pan now and then so uncooked egg runs to the edges and cooks. The tortilla should be just set throughout and golden underneath. If you like, you can pop the tortilla (still in its pan) under the grill for a few minutes to lightly brown the top.
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3. Divide the tortilla into 4 and serve hot or warm, with chunks of bread and a green salad.