Lancashire TelegraphRecipe: Leek, chorizo and goat's cheese tortilla (From Lancashire Telegraph)

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Recipe: Leek, chorizo and goat's cheese tortilla

WITH pennies tight after Chrismas, save money at the checkout with great value seasonal recipes from leeks to feed up to four people for under £5.

In season now, leeks are sweet tasting with a delicate texture and an easy way to add home-grown flavour to your favourite meals.

Some budget-busting recipes have been devised by Jane Hornby, BBC Good Food Cookery writer and author of Good Food: Budget Dishes.

They are quick and simple to prepare so visit www.british-leeks.co.uk and start cooking.

Here’s one of Jane's new recipes:

Leek, chorizo and goat's cheese tortilla (Serves four)

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. 

Heat the oil in a medium non-stick frying pan, then add the chorizo. Sizzle for five 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 five minutes.

Stir in the chorizo, potatoes and most of the rosemary, then lower the heat and pour in the eggs. Cook gently for about eight 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.

Slice the cheese into rounds, spread over the tortilla and season with black pepper and a little more rosemary. Grill for two minutes or until the egg is set and golden and the cheese is melty.

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