Ready in 20 minutes
1 tbsp olive oil
80g/3oz chorizo sausage, use the cooking type if you can, sliced
3 medium leeks, trimmed and sliced
500g/1lb 2oz leftover (new or old) cooked potatoes, thickly sliced
a few sprigs fresh rosemary, needles roughly chopped
6 large eggs, beaten and seasoned with salt and pepper
100g/4oz goat’s cheese, or use mozzarella or another melting cheese
1. Heat the oil in a medium non-stick frying pan, then add the chorizo. Sizzle for 5 minutes until the chorizo is starting to crisp and has released its red oil. Scoop the sausage onto a plate. Now stir the leeks into the fat and juices and soften for 5 minutes.
2. Stir in the chorizo, potatoes and most of the rosemary, then lower the heat and pour in the eggs. Cook gently for about 8 minutes, gently shaking the pan now and again, until the tortilla is set almost all the way through. Heat the grill to high while you wait.
3. Slice the cheese into rounds, spread over the tortilla and season with black pepper and a little more rosemary. Grill for 2 minutes or until the egg is set and golden and the cheese is melty.