Cut potatoes into ½-inch dice. Place into pot and cover potatoes with water, plus 2 more inches, and bring to a boil. Add a generous amount of salt and a swirl of olive oil, then cover and reduce to a simmer for about 15 minutes, or until fork tender. When done, drain and set aside.

While potatoes cook, turn to your leeks. If you have a large stalk, cut off the root bottom and dark leaves (compost or use in a future stock recipe). Slice the pale green/white portion of the leek into ¼-inch rounds and vigorously swish around in a bowl of water to dislodge any dirt. Remove from water and set aside to dry. If you have young spring leeks, simply rinse the sprigs, cut the bottom roots off and finely slice entire sprig from white to dark green.

Heat oven to 350° and grab a 10-inch nonstick, oven-safe pan with a glass lid.

Place pan on medium heat and add a few splashes of extra-virgin olive oil. Once oil shimmers, add leeks and onions and stir to coat. Cook until soft and translucent but not brown, about 7–10 minutes. Next, push onions and leeks to the edges of pan, add about a tablespoon of olive oil to the center and add garlic slices. Stir to coat garlic with oil and let cook through until the garlic chips are a light toasted color, about 1 minute. Then add cooked potatoes and gently toss all ingredients together.

Next, for beautiful color and added flavor, add The Fig & The Knife’s Picasso’s Palate spice blend, and the sherry vinegar for balance. If mixture becomes dry, add a touch more olive oil. Taste your veggies and add salt, pepper and more spice blend or vinegar as needed. Remove pan from heat.

Crack the eggs into a large mixing bowl; vigorously whisk until you achieve a uniform pale-yellow color.

Place your pan back onto heat and ensure there is still enough oil at bottom to keep eggs from sticking. Slowly pour in egg mixture. With a rubber spatula, move and lift the mixture throughout the pan while giving it a gentle shimmy to evenly distribute all ingredients. Periodically over the next 3 to 4 minutes run your rubber spatula around the edges of the pan to check eggs are setting but not overcooking; adjust heat as needed. Cover with a glass lid for another 3 to 4 minutes and continue to check on the progress.

Once it is about 50% set, remove lid and transfer pan to center rack of oven for about 7–10 minutes, or until just set. Remove from oven and once again using your rubber spatula gently run in between tortilla and pan to separate. Shimmy to loosen.

Carefully place a flat plate larger than the pan over the top; flip the pan, allowing the tortilla to drop onto the plate.

Garnish with finely sliced green onion and serve wedges hot, warm, room temperature or cold. A great accompaniment would be gazpacho, artisanal bread and/or a roasted citrus and beet salad.

* Using garlic chips versus minced garlic adds a nice texture, nutty flavor and visual element to the dish when served.