A delightful Spanish-inspired dish, perfect for breakfast or brunch, combining potatoes, eggs, and aromatic seasonings.
Peel and thinly slice the potatoes.
Use a mandoline slicer for even slices, ensuring uniform cooking.
Heat olive oil in a frying pan over medium heat and add the sliced potatoes.
Stir occasionally to prevent sticking and ensure even cooking.
Add chopped onion and minced garlic to the pan and sauté until fragrant.
Cook until the onions are translucent and the garlic is golden.
In a mixing bowl, whisk together eggs, milk, salt, and pepper.
Whisk thoroughly to incorporate air, making the mixture fluffy.
Combine the cooked potatoes and onions with the egg mixture.
Let the mixture sit for a few minutes to absorb flavors.
Pour the mixture back into the frying pan and cook on low heat until the bottom is set.
Cover the pan with a lid to help the top set evenly.
Flip the tortilla using a plate and cook the other side until golden.
Be careful while flipping to avoid breaking the tortilla.
Let the tortilla rest for 10 minutes before slicing and serving.
Resting allows the flavors to meld and makes slicing easier.
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