Leek, Chorizo & Goat’s Cheese Tortilla Recipe
After overspending at Christmas, every penny counts in January, especially when it comes to feeding a family. If you didn’t know, we are in the leek season, and British Leeks have come up with some great recipes where, for less than £5, you can feed 4 people.
Leeks are the perfect ingredient for everything from a midweek meal to the family to a feast if you are entertaining. The texture and sweet taste of the leek adds that home grown flavour to all dishes. Jane Horby is the brains behind these recipes, and this author of ‘Good Food; Budget Dishes’ and writer for the BBC Good Food Cookery guide certainly knows what she is talking about.
Offering busy cooks a fresh start to the New Year, the recipes are quick and simple to prepare so visit www.british-leeks.co.uk and start cooking. You’ll also find thrifty shopping tips; advice on cooking leeks and the history of this delicious and nutritious seasonal vegetable – full of anti-oxidants to help keep winter colds and flu at bay.
Why not try this recipe from Jane.
Leek, chorizo & goat’s cheese tortilla
Serves 4
Ready in 20 minutes
Costs £1.01 per serving
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.
