Potato, cheese and leek tortilla

Preparation

Remove and retain the leaves from the fresh thyme. Grate the mature Cheddar. Wash and slice the new potatoes into 5mm slices. Crush the garlic cloves. Slice the medium leeks.

Method

1. 1 Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens).
2. 2 Put the potatoes in a pan with cold water, bring to the boil and cook for 2 minutes; drain. Move on to the next step while you wait.
3. 3 Meanwhile, beat the eggs; season well, then add the cheese. Set aside.
4. 4 Heat the oil in one 25cm ovenproof frying pan per tortilla being made. Cook the leek for 5 minutes until softened.
5. 5 Add the garlic and thyme; cook for 1 minute.
6. 6 Stir the potatoes into the leek mixture, then level the surface. Pour over the egg mixture and cook in the oven for 15 minutes, or until set and golden.
7. 7 Slice into wedges to serve.