Winter Squash Tortilla

In a wide, oven-worthy 10 to 12 inch skillet, heat 3 tablespoons of olive oil over medium high heat. Add onions and leek and sauté briefly. Add kabocha or winter squash and stir to coat with oil. Reduce heat to medium and sauté vegetables, stirring intermittently until onions begin to brown, about 7 to 8 minutes.

Deglaze pan with white wine and add just enough stock or water, if necessary, to provide a little bit of steaming liquid to cook the squash. Cover skillet and reduce heat to medium low and cook until squash is cooked through, 2 to 5 minutes, adding a little more water or stock if necessary. Squash should be firm, not mushy. Add piquillo peppers. Season vegetable mixture with salt and pepper to taste (if you will be adding feta cheese, go easy on the salt).

Remove vegetables from skillet. Skillet bottom should be free from stuck food. If not, wash it and return to stove. Heat remaining 2 tablespoons of olive oil over medium high heat. Just when it starts to smoke, add the sautéed vegetables, then the eggs, stirring gently to distribute evenly. If you are adding feta cheese, do so now, distributing it evenly.

Reduce heat to medium and cook on the top of stove until eggs begin to firm up along the edges, 2 to 3 minutes. Then place pan under preheated broiler and cook until the tortilla is firm and even a little puffy, 2 to 5 minutes, being very careful not to burn.

To serve, place round platter over skillet and invert tortilla onto platter. Cut into wedges and serve.