Spanish Leek, Potato, and Parsley Tortilla

1.Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the sliced leeks and sauté for about 5 minutes until they become soft and translucent. Remove from the skillet and set aside.

2.In the same skillet, add another tablespoon of olive oil. Layer the thinly sliced potatoes evenly and cook over medium heat for about 10-12 minutes, flipping occasionally, until they are tender and lightly golden. Remove from the skillet and set aside.

3.In a large bowl, whisk together the eggs, chopped parsley, salt, and black pepper until well combined. If using, stir in the crumbled sausage or diced tofu and the grated Manchego cheese.

4.Add the cooked leeks and potatoes to the egg mixture, stirring gently to combine all ingredients evenly.

5.Wipe the skillet clean and heat it over medium-low heat. Pour the egg mixture into the skillet, spreading it evenly. Cook for about 8-10 minutes, or until the edges are set and the bottom is golden brown.

6.Carefully flip the tortilla by sliding it onto a large plate, then placing the skillet over the plate and flipping it back into the skillet. Cook for an additional 5-7 minutes until the other side is golden and the center is firm.

7.Slide the tortilla onto a serving plate, let it cool slightly, then slice into wedges. Serve warm or at room temperature.