Here we have yet another recipe that I made myself before ever trying it anywhere else. I guess this way, I have nothing to compare it to. This is a lovely, creamy, almost decadent dish that is worth the work, I promise.
4-5 medium potatoes, peeled
1 large onion, diced
1/4 cup olive oil
1/4 cup milk
salt & pepper to taste
1. Peel and slice your potatoes. Yukon gold or red potatoes work best. Slice them as thinly and as uniformly as possible. Use a mandolin if available.
2. Pat the potatoes dry. Heat the olive oil in a large non-stick skillet. Saute the potatoes and onions until soft but not crispy & brown.
3. Beat your eggs, milk, salt & pepper together.
4. Take your potatoes and onions out of the pan to blot the excess oil off. Empty the pan of excess oil as well leaving just a coating of oil.
5. Place the potatoes and onions back in the pan and add the egg mixture. Make sure you have an even distribution of potatoes in the pan.
6. Start the heat on high when you first put the eggs in and then lower to medium. This helps the bottom set up and then keeps it from burning while the rest of the eggs cook.
7. At this point, you can cook the tortilla as much or as little as you like. Some people prefer theirs a little runny.
8. Once you are ready to flip the tortilla, slide it onto a plate. Turn the skillet upside down over the plate and then flip the tortilla. This is why I was scared to leave my eggs runny at all.
9. Cook until brown on the bottom. Slice into wedges and serve with a side salad.
Notes: You can also finish your tortilla in the oven if flipping is too scary. I added a little shredded asiago cheese to my egg mixture for fun but it didn’t need it flavor wise. Most recipes called for twice as many eggs as I used so use your best judgment.
**Image via NewTimes**