|Leeks||4 , sliced|
|Thin skinned baby potatoes||2 Pound, thinly sliced|
|Lemon juice||1⁄2 Tablespoon|
|Extra virgin olive oil||2 Tablespoon|
1) Place sliced potatoes into a large pot filled with water and a few pinches of salt. Bring to a boil and drain. Heat extra virgin olive oil into a large deep skillet (over a medium high heat) before adding sliced leeks. Sauté for about 6-8 minutes.
2) Whisk together your eggs, egg whites, lemon juice and season generously with salt and pepper.
3) Once leeks are tender add your drained potatoes and toss together. Add egg mixture to the skillet and pop into a 400 degree oven for 25-30 minutes. Allow tortilla to cool for 10-15 minutes before taking out from your skillet.