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1
Put the leek pieces in your nonstick omelet or cast-iron pan, and barely cover with water.
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2
Bring to a boil, and cook until the water has evaporated, about 5 minutes.
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3
Push aside, trying to keep the leek quarters intact, add the butter or oil to the pan, and lay in the pepper strips.
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4
Cook another few minutes, then remove to a plate with a spatula.
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5
Crack the eggs into a bowl, season with salt and pepper, and mix well with a fork.
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6
Set the pan over low heat, adding just a little more fat if needed, and pour the eggs in.
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7
Now arrange the leeks and peppers and ham strips in spokes, and tuck slices of potato in between.
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8
Add a little more salt and pepper, and cook, covered, very slowly for 810 minutes, until set but still a little runny on top.
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9
Grate a light coating of Parmesan over it, and slip under a preheated broiler just long enough to solidify the eggs and brown lightly.
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10
I like to use vegetables that can be arranged in a spoke pattern.
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11
Asparagus and a slim zucchini quartered lengthwise are good, as well as different colors of bell pepper, but you dont have to let the aesthetics dictate.
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12
Small cooked artichoke hearts are wonderful with potatoes hereof course with some scallion or onionbut they will take longer in the initial cooking, 1520 minutes.
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13
You can cook your potato along with the artichokes, if you prefer.
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14
And mushrooms are a delight, particularly if you have some attractive wild varieties, like golden chanterelles.
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15
The potato I feel is almost a must; it gives substance to the dish and, along with the Serrano ham, if you happen to have that, a distinctly Spanish accenta delicious, attractive meal all in one.
