3/4 c. boiled potatoes, diced
1/2 c. crisp cooked, chopped bacon or ham
1/4 c. sliced leeks or sweet yellow Spanish onions
6 eggs
Salt & pepper to taste
2 tbsp. grated cheese (Gruyere, Swiss or cheddar)
3 tbsp. butter
1 tbsp. olive oil

Melt half of the butter in a 10" skillet and saute leeks until soft, approximately 10 minutes on low heat. Add the potatoes and remaining butter, lightly brown. Mix the chopped cooked bacon with leeks and potatoes. Season.

In a bowl beat the eggs briefly with a fork. Add the grated cheese and the mix of bacon, leeks and potatoes. Heat the oil in the 10" skillet. Pour the egg mixture in all at once. Cook until the bottom is set and browned. Now and then lift the bottom with a fork to allow the uncooked egg to run underneath. With a second skillet reverse it or place under broiler. Serve hot on a garnished platter. Andalusian regional dish.