Prep 30 mins
Cook 30 mins
A California rancho staple.
- 2 medium potatoes, preferably Yukon Gold (about 1 lb.)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium leek, split lengthwise, cleaned well, and cut into thin half-moons (white and light green parts)
- 1 red bell pepper, roasted over an open flame, peeled, and sliced into thin strips (pepper may be roasted in a broiler)
- 1⁄4 cup kalamata olive, pitted and sliced
- 8 large eggs
- fresh ground black pepper
- Tabasco sauce (to taste)
- 2 -3 tablespoons grated manchego cheese or 2 -3 tablespoons parmesan cheese
- extra virgin olive oil
- 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.
- When cool enough to handle, peel and slice very thin.
- Preheat oven to 350°; warm olive oil in a nonstick 10-inch ovenproof skillet over medium heat.
- Add in butter; when melted, stir in the leek; saute for 2 minutes until beginning to soften.
- Add in potato slices and saute until lightly colored and glistening with oil, turning them carefully to coat all of them.
- Stir in bell pepper and olives and pat the mixture back down in a solid layer.
- In a big bowl, whisk eggs, a generous amount of salt and pepper, and Tabasco sauce until uniformly yellow.
- Pour the eggs over the potato mixture and let mixture sit for 1 minute.
- Then stir it up from the bottom with a spatula and pat it all back down.
- Sprinkle the cheese over the top; cook 2 minutes longer, then transfer the skillet to the oven.
- Bake 5 -7 minutes, until set and beginning to pull away from the skillet’s edge.
- Remove from oven and drizzle a little olive oil around the edge, then loosen around the edge with a spatula or knife.
- Cool for several minutes, then slide the tortilla out onto a serving plate; cut into wedges and serve, drizzled with a bit more oil.
- Serve warm or at room temperature (don’t let is sit out for a long time).