Leek & Goat Cheese Spanish Tortilla

Heat 3 tablespoons oil in a medium nonstick skillet over medium-low heat. Add potatoes and leek and cook, stirring occasionally, for 10 minutes. Cover and cook until the potatoes are tender, 15 to 18 minutes more. Stir in garlic, sage, thyme and 1/4 teaspoon each salt and pepper; cook, stirring, for 1 minute.

Whisk eggs with the remaining 1/4 teaspoon each salt and pepper. Add to the pan and gently stir to combine. Gently shake the pan to create an even layer. Cook until the eggs are lightly browned on the bottom and the top is just starting to set, 5 to 7 minutes.

To flip, run a spatula around the edges to release the tortilla. Invert a plate on top and, carefully holding it with one hand and the pan handle with the other hand, flip the tortilla onto the plate.

Add the remaining 1 tablespoon oil to the pan and slide the tortilla back in. Place over medium-low heat and cook until the bottom is lightly browned, about 5 minutes. Slide the tortilla onto a clean plate. Let stand for 10 minutes. Serve sprinkled with goat cheese and thyme sprigs, if desired.