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1
Cover the potatoes with salted water; bring to a boil; cook about 20 minutes until just tender when pierced with a fork (they should retain some firmness); drain.
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2
When cool enough to handle, peel and slice very thin.
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3
Preheat oven to 350; warm olive oil in a nonstick 10-inch ovenproof skillet over medium heat.
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4
Add in butter; when melted, stir in the leek; saute for 2 minutes until beginning to soften.
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5
Add in potato slices and saute until lightly colored and glistening with oil, turning them carefully to coat all of them.
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6
Stir in bell pepper and olives and pat the mixture back down in a solid layer.
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7
In a big bowl, whisk eggs, a generous amount of salt and pepper, and Tabasco sauce until uniformly yellow.
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8
Pour the eggs over the potato mixture and let mixture sit for 1 minute.
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9
Then stir it up from the bottom with a spatula and pat it all back down.
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10
Sprinkle the cheese over the top; cook 2 minutes longer, then transfer the skillet to the oven.
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11
Bake 5 -7 minutes, until set and beginning to pull away from the skillets edge.
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12
Remove from oven and drizzle a little olive oil around the edge, then loosen around the edge with a spatula or knife.
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13
Cool for several minutes, then slide the tortilla out onto a serving plate; cut into wedges and serve, drizzled with a bit more oil.
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14
Serve warm or at room temperature (dont let is sit out for a long time).
