How to make
Peel and cut the potatoes into cubes slightly smaller than those for moussaka.
Put them to fry in the fat with a little salt on moderate heat, by stirring them from time to time.
Chop the leek and when the potatoes soften, add them as well with a little more salt.
Fry both vegetables, until they aquire a golden color and strain from the fat.
Beat the eggs with a little salt and, if desired, freshly ground pepper and chopped parsley.
Pour the egg mixture into the pan with the oil and after a few seconds, pour and evenly distribute the potatoes and leeks. This is also the main difference between the frittata and the Spanish tortilla, where everything is mixed first and then poured in the pan.
Bake on low to moderate heat on one side and from there you can proceed in three ways. One is to pop it in the oven with only the top resistor wire turned on to brown the top.
The other option is to cover it with a lid and leave on low heat, until the eggs harden. The third way is to flip and cook on the other side as well, like a tortilla.
A difference between the tortilla española and the frittata is also the presence of black pepper and parsley, if you use any.
Some Italians, for example, boil the potatoes, cut them into cubes and then put them with the eggs on the stove, this is definitely healthier, but in my opinion, not as tasty.
You decide how best to prepare this Italian specialty, which is so similar to a Spanish potato tortilla and similar to patatnik.
However, each culture has added something different from itself and with that has made it its own and unique dish.
Enjoy your meal.
