Leek and Potato Torta

Recipe submitted by Julie Henricksen!

Serves: 4 to 6

Ingredients
1/4 cup extra-virgin olive oil
3 cups thinly sliced leeks, white and tender green parts only (3 medium leeks)
3 teaspoons coarse sea salt or Kosher salt
2 teaspoons finely chopped fresh thyme leaves
1 teaspoon finely chopped fresh sage
1 pound small red or white potatoes scrubbed and thinly sliced (about 3 cups)
6 large eggs
Freshly milled black pepper, to taste
1 tablespoon finely chopped fresh parsley, for garnish

Preparation
1. Set a rack in the middle shelf of the oven and preheat to 400̊F.

2. In a large ovenproof skillet over high heat, warm the oil. Add the leeks and 2 teaspoons salt and sauté until softened and lightly browned, about 3 minutes. Lower the heat, add the thyme, cover, and cook for 10 minutes.

3. Meanwhile, place the potatoes in a medium saucepan with enough water to cover by 1/2 inch. Cook over medium heat, covered, until the potatoes are tender but not falling apart, 8 to 10 minutes. Drain and transfer to the skillet.

4. In a medium bowl, whisk together the eggs and the remaining teaspoon of salt. Season with black pepper. Add the eggs to the skillet and stir to combine. Transfer the pan to the oven and bake until firm and slightly puffed, about 20 minutes.

5. Sprinkle with parsley, cut into wedges, and serve hot or warm.