The abundance of farm fresh leeks is overwhelming. Alongside onions, garlic, and shallots, they are the “it” item in farmers markets right now. Though favorites in everyday cooking, leeks seem too ordinary to make it the source of inspiration when making a dish. Asides from vichyssoise, can you think of any other dish in which the leek takes the leading role?
The inspiration for this dish comes from the very humble, Tortilla Espanola. This potato omelet is one of the only Spanish recipes I actually enjoy. While beautiful in its simplicity, eggs, potatoes, onions, and olive oil, I wanted to play with the ingredients I had at hand. The leeks bring a mild sweetness to the traditional recipe, the potatoes, texture and body, and the rosemary, a sweet herbaceous fragrance. Though I will not compete with the traditional recipe, I think it is perfect for this weather, light, delicious, and fresh. 
And while I will patiently continue to await springs delicacies (Asparagus, where are you?); I will leave you with this.
Spring’s Spanish Omelet
- Total Time: 25 minutes
- Yield: 3 servings 1x
Description
This Spanish Spring Omelet is a delightful twist on the traditional Tortilla Espanola, featuring leeks, potatoes, and fresh rosemary for a light and flavorful meal.
Ingredients
- 1 leek, thinly sliced
- 4 small potatoes, thinly sliced
- 3 eggs
- Several rosemary leaves
- Pinch of salt
- Pinch of cumin
- 2 tablespoons (30ml) olive oil
- Fresh ground pepper to taste
- 1/2 cup water
Instructions
- Thinly slice the potatoes and leeks. Set aside.
- In a small-medium saucepan, heat 1 tablespoon of olive oil over low heat. Add the leeks and a pinch of cumin. Cook slowly, stirring occasionally, until the leeks are soft and caramelized, about 10 minutes.
- In another pan, add the sliced potatoes and 1/2 cup of water. Cook over medium heat until the potatoes are tender and the water has evaporated, about 10 minutes.
- In a bowl, beat the eggs with a pinch of salt and fresh ground pepper. Add the caramelized leeks, cooked potatoes, and rosemary leaves to the eggs. Stir to combine.
- In a non-stick skillet, heat the remaining tablespoon of olive oil over medium heat. Pour the egg mixture into the skillet, spreading it evenly. Cook for about 5 minutes, or until the edges start to set.
- Carefully flip the omelet using a plate to assist, and cook the other side for an additional 3-5 minutes, or until the omelet is fully set and golden brown.
- Slide the omelet onto a serving plate, cut into wedges, and serve warm.
Notes
Leeks add a mild sweetness to the omelet, complementing the potatoes’ texture. Use fresh rosemary for the best flavor. This dish is perfect for a light spring meal. Serve with a side salad or crusty bread. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 12
- Carbohydrates: 30
- Fiber: 3
- Protein: 7
- Cholesterol: 140
