Spanish Tortilla with Smoked Cheddar

• 4 potatoes peeled and sliced 1/4-inch (1/2 cm) thick
• 2 tbsp (30 mL) butter
• 1 leek thinly sliced
• 5 oz (150 g) baby arugula
• 6 eggs
• 2 tbsp (30 mL) fresh chives chopped
• Salt and freshly ground pepper to taste
• 6 oz (180 g) Smoked Cheddar shredded

1. In a saucepan, cook potatoes for 5 minutes in boiling water, then drain.
2. In a large skillet over medium heat, melt butter and brown potatoes and leek for 5 minutes. Add arugula, stir and cook for 2 minutes.
3. Meanwhile, beat eggs with chives, salt and pepper. Add Smoked Cheddar cheese and pour into skillet. Stir until cheese is evenly combined with the potatoes. Lower heat to medium-low, cover and cook for 10 minutes. Remove from heat, cover skillet with a plate, then invert so the tortilla drops onto the plate. Be careful, as the eggs are not yet completely cooked. Slide tortilla back into skillet to cook the other side for 5–7 minutes more or until potatoes are tender.
4. Serve hot or cold.

The tortilla can be made ahead of time, then reheated in the oven at 375 °F (190 °C) for about 20 minutes.

Try it with other delicious Canadian cheeses such as Swiss or medium Cheddar.

For more great recipes, visit Dairy Farmers of Canada