Spanish Tortilla

Preheat oven to 300°F.

In a pan heat water and potatoes to boiling and let simmer until potatoes are cooked through.

Meanwhile, in a frying pan or skillet (a caste-iron skillet would work perfectly for this) cook the chorizo until cooked through.

Once done, remove from pan and set aside to cool a bit and then slice into 1/8th-1/4 inch slices.

In the little bit of grease that’s in the pan, sauté the leeks until they’re softened and a bit caramelized. Remove leeks and set aside.

Once the potatoes are done, run under cool water to stop cooking and cool enough to allow you to slice them without the slices falling apart. Slice the potatoes lengthwise into slices that are about 1/8th-1/4 inch thick.

In the skillet heat up some vegetable oil – you need just enough to make sure the tortilla doesn’t stick when it’s baked.

Line the pan with a layer of the potato slices and sprinkle with salt. Maintain the heat so that the potatoes are getting slightly browned as you add the additional layers. Just make sure they don’t burn.

Next spread the leeks on top of the potatoes. On top of the potatoes add the sliced chorizo and top with the cheese.

Finally, pour on the beaten eggs making sure they’re covering your ingredients evenly. Let cook over medium-low heat until you see the edges firming up and separating from the sides of the pan.

Slip pan into preheated oven and bake for about 10 minutes or until eggs are set through.

While the tortilla is baking you can assemble the salsa by mixing the tomatoes, green onions, and cilantro/coriander and salting to taste.

When the eggs have set, remove the tortilla from the oven. The top will be a bit runny because of the cheese but that is fine. Run a spatula around the edges of the pan and flip over onto a plate. Tortilla should come right out of the pan.

It looks a bit boring once you’ve flipped it out of the pan but don’t let looks deceive you, this thing is full of flavor.

Let sit for a couple of minutes to firm up. To serve, slice and plate and add a scoop of salsa to each portion.