I got a bunch of potatoes for Thanksgiving and then didn't end up making any potato dishes at all that weekend. So I've been working on ways to use them up since then.

The veggie hash used up some, but I still had a bunch left. This frittata seemed like a nice way to put a dent in the remaining supply. It takes a while to get the potatoes nicely cooked, and I felt like the leeks may have over-cooked somewhat in that time, but they still produced a decent final result. Next time I might try doubling the leeks and adding them a little later in the cooking proess though. Still a very nice way to start the day.

Spanish Tortilla with Leeks

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 2 leeks
• 1/4 c. olive oil
• 680g potatoes (preferably Yukon Gold), sliced ~3mm thick
• 1 clove garlic, sliced (optional)
• 3 large eggs
• 3 large egg whites
• salt & pepper, to taste

Directions

1. Trim the root end and dark green leaves from the leeks. Halve or quarter the remaining leeks and wash well in a bowl of cold water. Make sure to get all the dirt and grit out! Remove from water and set aside.
2. Heat the oil over medium heat.
3. Add the potatoes and cook, stirring occasionally, for 10 minutes.
4. Add the leeks and garlic, mix well, and cook until potatoes are tender and somewhat browned (another 10 minutes or so).
5. Remove potato mixture from pan and set aside.
6. Beat the eggs with the egg white and a little salt.
7. Lightly grease the pan if it looks like it neds it.
8. Reduce heat to medium-low and add the egg mixture and the potato mixture.
9. Use a spatula or lifter to push the vegetables down and form an even surface with the potatoes at least mostly submerged in the egg.
10. Cook for ~5 minutes, then use a spatula to loosen the tortilla and check to see how brown the underside is. If it's well-browned already, you can try flipping your tortilla over. Otherwise, cook for another 3-5 minutes and then flip.
11. To flip the tortilla: Use a spatula to loosen it and then slide it out onto a plate, then invert onto another plate or back into the pan.
12. Continue cooking for another 4-5 minutes.
13. Cut into wedges and serve. May be served warm or room temperature.