Potato tortilla with leek
6 servings
60 minutes
Potato tortilla with leek is a delicious and hearty dish of European cuisine inspired by the traditional Spanish tortilla. Instead of the classic version with potatoes and onions, it features creamy notes of sour cream, the spiciness of feta cheese, and the rich flavor of edam. Baked potato slices become soft inside and slightly crispy outside, while the combination of tender leeks and melted cheeses creates an airy and rich texture. Eggs bind the ingredients together, and tomatoes add freshness and a slight tanginess. This dish is perfect for a cozy family dinner or festive gathering and can be served hot or warm. This tortilla is a true symphony of flavors embodying home comfort and gastronomic delight.
1
Peel the potatoes and slice them.
- Potato: 5 piece
2
Grease a baking dish with a diameter of 20x4 cm, place the potatoes in it. Sprinkle with salt.
- Vegetable oil: 2 tablespoons
- Potato: 5 piece
- Salt: 1 teaspoon
3
In a separate bowl, lightly beat the eggs with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Add sour cream and whisk.
- Chicken egg: 4 pieces
- Salt: 1 teaspoon
- Ground black pepper: 0.3 teaspoon
- Sour cream: 125 g
4
Slice about half of the leek into thin rings. Cut the feta cheese into cubes and grate the Edam cheese.
- Leek: 1 stem
- Feta cheese: 100 g
- Edam cheese: 30 g
5
Mix cheese and onion with sour cream mixture, then pour over the potatoes.
- Feta cheese: 100 g
- Edam cheese: 30 g
- Leek: 1 stem
- Sour cream: 125 g
6
Cut the tomatoes into thin wedges, place them on top, and sprinkle lightly with salt.
- Tomatoes: 2 pieces
- Salt: 1 teaspoon
7
Bake at 175 degrees for about 40 minutes.
