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“A California rancho staple.”

Ingredients Nutrition


  1. 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.
  2. When cool enough to handle, peel and slice very thin.
  3. Preheat oven to 350°; warm olive oil in a nonstick 10-inch ovenproof skillet over medium heat.
  4. Add in butter; when melted, stir in the leek; saute for 2 minutes until beginning to soften.
  5. Add in potato slices and saute until lightly colored and glistening with oil, turning them carefully to coat all of them.
  6. Stir in bell pepper and olives and pat the mixture back down in a solid layer.
  7. In a big bowl, whisk eggs, a generous amount of salt and pepper, and Tabasco sauce until uniformly yellow.
  8. Pour the eggs over the potato mixture and let mixture sit for 1 minute.
  9. Then stir it up from the bottom with a spatula and pat it all back down.
  10. Sprinkle the cheese over the top; cook 2 minutes longer, then transfer the skillet to the oven.
  11. Bake 5 -7 minutes, until set and beginning to pull away from the skillet’s edge.
  12. Remove from oven and drizzle a little olive oil around the edge, then loosen around the edge with a spatula or knife.
  13. Cool for several minutes, then slide the tortilla out onto a serving plate; cut into wedges and serve, drizzled with a bit more oil.
  14. Serve warm or at room temperature (don’t let is sit out for a long time).

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