Spanish omelette with leek and feta

Anyone Spanish would probably die of shock at being served this, but we have a glut of leeks at the moment (especially as the ones in the back yard are finally large enough to eat). You rather like the potato and leek combo too.

You'll need:

half a pack of feta cheese (about 100g), cubed
4 eggs
5 or 6 medium potatoes, peeled
3 or 4 large leeks, washed and sliced into rings
olive oil
fresh parsley, finely chopped

Chop the potatoes into quarters, and throw them into a pan. Cover with boiling water, and cook until tender. Drain, and then slice (thickly).

Pour a good slug of olive oil into a heavy-bottomed frying pan, and add the leeks. Cook them on a low heat until they have softened. At that point, add the potatoes in a layer on top of the leeks, and scatter (a) the cubes of feta cheese and (b) the parsley over everything.

Break the eggs into a bowl, and beat lightly. Pour over the leek/potato mixture, and leave on a low heat until set round the edges. At that point, it's usually easiest to turn the grill on, and plonk the pan underneath - that will set the top layer of egg, and melt the feta cheese slightly.

Liberally apply black pepper, and eat with a tomato salad or winter coleslaw.