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2 tablespoons extra virgin olive oil 2 cups peeled and thinly sliced potatoes (2 medium potatoes) 1 cup thinly sliced onion (1 small onion) Salt and pepper to taste 3 eggs 3 tablespoons milk cayenne pepper, as needed Heat oven to 425 degrees. Heat 1 tablespoon of olive oil in a 10-inch nonstick skillet. Add half the potatoes in one layer and spread half the onions on top. Season with salt and pepper; repeat with remaining potatoes and onions. Cook over medium heat, turning occasionally with a spatula, until potatoes are tender and slightly browned, about 10 minutes. Whisk eggs and milk together in a mixing bowl with ½ teaspoon salt, ¼ teaspoon pepper and a pinch of cayenne. Add potatoes and stir to mix. Heat 1 tablespoon olive oil in the same skillet the potatoes were cooked in. Add the egg and potato mixture and cook over medium heat without stirring for 1 minute. Place the skillet in the oven and cook until tortilla is set, about 10 minutes. Turn the tortilla out onto a serving plate and cut in quarters. Serve warm or room temperature. *Recipe adapted from Chef Walter Cotta of Alegria Latina Cocina Restaurant in Long Beach, CA. Wine suggestion Recipe courtesy of
Potato Help
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