Bacon, Leek and Mushroom Spanish Omelette/Frittata

Kevin fancies himself a champion frittata maker. Which he is. They are fluffy and delicious. But sometimes, I want one that is less fluffy and has potatoes like a Spanish omelette.


You will need:

4 - 5 large eggs (free range, please!)
3 strips of bacon (we used reduced sodium bacon)
1 leek, white and light green part only, chopped
6 mushrooms, sliced
1 red potato
1/4 cup of cheese, grated (we used goat cheddar)

In a small pot, start boiling your potato. This will take about 15 minutes.

In a frying pan, cook your bacon until slightly crispy. Remove and set aside to cool. Drain most of the fat from the pan and add your mushrooms and leeks, cook until tender. Remove from pan.

When your potato is cooked, cut it in quarters and then slice it fairly thinly, about a 1/8 inch. Add them to the pan and lightly fry them, just til they're starting to brown (you don't have to do this if you don't want to, as long as your potatoes are cooked!)

In a mixing bowl, separate one egg white from the yoke and beat it on high until stiff. In a separate bowl, whisk the other eggs and left over yoke. Slowly fold into the whipped egg white.

On medium heat, pour your eggs into your pan. Add the potato, leeks, mushroom and bacon. Sprinkle with grated cheese.

Cook for a minute or two on the stove top and then move to the oven under the broiler for another minute or two until the cheese melts and the egg mixture appears cooked.

Yummmmm!