1 1/2 pounds potatoes, preferably russets or white, peeled if desired
2 cups olive oil
6 leeks, white part thinly sliced
6-8 eggs, lightly beaten
Slice potatoes into 1/2 inch rounds and pat dry.
Heat oil in a deep skillet over medium heat.
Add potatoes in small batches and cook until
tender but not browned. Remove with a slotted spoon and drain on paper towels. Lightly salt.
Pour out all but 2 Tablespoons of the oil (it can be reused.) Sauté leeks in remaining oil.
In a large bowl, mix together cooked potatoes and eggs. Stir in leeks.
Season with salt
and pepper as desired, remembering that the potatoes have been salted.
Heat 12-14 inch skillet over medium heat with 1 Tablespoon used oil.
Pour in potatoegg-leek mixture and shake gently to level in pan.
Cook until set on bottom and wet on top.
Use a large plate to flip tortilla and slide back
into pan. Continue to cook over medium heat until cooked to desired firmness.
Slide from pan and cut into wedges. Serve hot or at room temperature.