Potato and Leek Pancake

Total time: 25 minutes
   I've been making these for a long time.  I think the original idea came from a Williams-Sonoma book. Once flipped, the heat can be reduced a bit and they can cook slowly with no attention, if needed.

 Ingredients:

• 2 medium potatoes, (12oz, 360gr total)
• 1 leek
• 1 tbs butter
• 1 tbs olive oil
• salt and pepper

 Instructions:

• Clean and thinly slice leeks.
• Heat oil in medium nonstick skillet over medium heat.  Add leeks and sauté until softened, about 5 minutes.
• While the leeks sauté wash the potatoes and shred using the large holes on the box grater.
• Put the shredded potatoes into a bowl, add the cooked leeks and stir to combine.
• Melt the butter in the same skillet.
• Add the potato/leek mixture, flatten as best you can with a spatula, cover and cook over medium heat about 10 minutes, or until potatoes are golden - take a peak around the edges.
• Put a plate (or tray) on top of the skillet.  Grabbing the plate and skillet together (with hot pads) flip them over so that the cake is on the plate.
• Slide the cake back into the pan to cook the other side, another 7 - 10 minutes, but don't cover.
• When done, slide onto a plate, sprinkle with salt and pepper, cut into wedges and serve.