Spanish Tortilla With Vegetables (Open Faced Omelets With Vegetables)

Step 1: In a skillet over high heat heat 4 tablespoons of oil; add potatoes and season with salt and pepper and saute, tossing often until tender (10 minutes). Drain in a sieve over a bowl; let cool. Save the oil.

Step 2: Return skillet to medium heat and 1 tablespoon oil and then add the leeks; season with salt and pepper and toss to coat; cover, reduce heat to medium low and cook until leeks are tender (15 minutes); let cool.

Step 3: In a large bowl combine the eggs, potatoes, leeks , peas and fava beans; season with salt and pepper; stir to combine and then let stand for 10 minutes.

Step 4: Measure the oil drained from the potatoes and then add enough oil to equal to 1 tablespoon.

Step 5: Heat skillet over high heat and then add the oll; add egg mixture, spreading it to make an even layer; it will bubble around the edges; lower the heat to medium low and cook for 10 minutes. Invert a cookie sheet over the skillet; grasping the skillet handle with one hand and holding the cookie sheet with the other flip the skillet so the tortilla falls onto the cookie sheet; slide it back into the skillet cooked side up. Cook and additional 10 minutes; then invert onto a serving platter.

Step 6: Let stand for 20 minutes before serving.