Leek & Potato Spanish Tortilla

1. 1

   Pre heat oven to 400.

2. 2

   Place sliced potatoes into a large pot filled with water and a few pinches of salt. Bring to a boil then drain.

3. 3

   Heat extra virgin olive oil in a large deep skillet over a medium high heat. Add sliced leeks and saute for about six to eight minutes or until leeks are tender. Season with salt and pepper.

4. 4

   In the meantime, whisk together your eggs, egg whites, and lemon juice. Season generously with salt and pepper.

5. 5

   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.

6. 6

   Nutritional Analysis

7. 7

   Calories: 244; Total Fat: 8.6g; Saturated Fat: 2g; Cholesterol: 215mg; Sodium: 163mg; Carbohydrate: 29.8g; Dietary Fiber: 3.4g; Sugars: 5.1g; Protein: 16g

* Per serving · 4 servings · Values may vary.

No additional tips available.