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 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 1/2 teaspoon salt, 1/4 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.