Modified torilla
MAde a modified Spanish torilla.
Par boiled potato slices. Put in a oven proof frying pan. Two layers deep. Sauted some spec (bacon) and leeks. Put that on the potatoes. Then about 4-5 oz of gorgonzola in chunks over that, followed by one more potato layer. Then I made a mixture of a pint of cream with 5 eggspoured over the potatoes. Then about 3 oz grated sharp cheddar. Baked at 275 until browned around the edges. and the top criping a little.
The wife was happy and we had enough for two dinners. with a salad and veggie.
= new reply since forum marked as read
Than making it omelette style. I think I'll try that next time. 
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