Spanish Tortilla with Zucchini, Leeks, and Cheese

Method9 steps

1. 1

   Step 1: Wash the leek (½) thoroughly to remove grit and thinly slice the half leek. Wash and thinly slice the potato. Halve the half zucchini lengthwise and cut it into ¼-inch slices.

   Uses ½ leek, thoroughly washed and thinly sliced · 1 medium waxy potato, thinly sliced · ½ large zucchini, halved lengthwise and cut into ¼-inch slices · Clean water, enough to wash the leek and vegetables

2. 2

   Step 2: Cover the bottom of a frying pan with olive oil and heat over medium heat. Add all the prepared leek, potato and zucchini. Gently sauté for about 10 minutes, until the potato is tender throughout but not falling apart, stirring and checking while preparing the eggs.

   Sauté the vegetables · 10 minUses Olive oil, preferably extra virgin, enough to cover the bottom of the vegetable-frying pan · All washed sliced vegetables, excluding wash water and discarded trimmings

3. 3

   Step 3: While the vegetables cook, whisk all six eggs in a large bowl. Stir in the ½ cup grated Manchego and, if desired, a splash of heavy cream. Season with salt and black pepper to taste.

   Uses 6 eggs · ½ cup grated Manchego cheese, or another cured sheep’s-milk cheese · A splash of heavy cream, optional · Salt, to taste · Black pepper, to taste

4. 4

   Step 4: Lift the tender vegetables out with a slotted spoon and drain away excess oil. Let them cool briefly until they will not scramble the eggs. Keep the drained frying oil separate.

   Uses All tender vegetables with adhering oil, excluding the remaining frying-oil pool

5. 5

   Step 5: Gently fold all the drained, cooled vegetables into the seasoned egg-and-cheese mixture, taking care not to break the potato slices.

   Uses All drained vegetables, excluding the retained frying-oil pool · Seasoned eggs and Manchego, with optional cream

6. 6

   Step 6: Coat the skillet with the separate 2 tbsp olive oil and heat over medium heat. Pour in all the tortilla mixture. Cook for about 7–10 minutes, checking from 7 minutes, until the bottom is golden brown and the middle is starting to set. Loosen the edges carefully.

   Cook the first tortilla side · 7 minUses 2 tbsp olive oil for coating the tortilla pan · Vegetable, egg and Manchego tortilla mixture

7. 7

   Step 7: Cover the pan with a plate larger than the pan and invert the tortilla onto it. Slide the tortilla and any loose egg caught on the plate back into the pan with the uncooked side down. Cook gently for another 5–10 minutes, checking at 5 minutes, until the egg is set throughout and the center reaches 71°C/160°F; continue if needed without burning the crust.

   Cook the second tortilla side · 5 minUses The first-side-cooked tortilla and adhering oil, excluding any oil left separate in the pan

8. 8

   Step 8: Slide the fully cooked tortilla onto a clean plate and let it rest for at least 10 minutes so it sets before slicing.

   Rest the cooked tortilla · 10 minUses Finished tortilla with adhering oil, excluding any remaining pan oil

9. 9

   Step 9: Cut the rested tortilla into six slices and serve warm. Refrigerate leftovers promptly.

   Uses Rested vegetable-and-cheese tortilla