Baked Potato and Cheddar Tortilla

INGREDIENTS

• 2 tablespoons of extra virgin olive oil,

• 2 large red potatoes, scrubbed and thinly sliced (about 1 pound)

• 1 small onion, thinly sliced

• 8 large eggs

• 2 tablespoons of whole milk

• ¼ teaspoon of salt

• ¼ teaspoon freshly ground black pepper

• ½ cup shredded cheddar cheese

PREPARATION

1. Preheat oven to 375° F.

2. In a 10-inch ovenproof nonstick skillet, heat the oil over medium heat. Add the potatoes and cook for 10 minutes, or until tender. Add the onions and cook for 5 more minutes, or until translucent.

3. In a large bowl, beat the eggs with milk, salt, and pepper. Add the cheese. Pour over the potatoes and onions and transfer to the preheated oven. Bake for 15 to 18 minutes or until set in the middle. Loosen the edges with a spatula and transfer to a plate. Cut into 6 slices and serve immediately.

BY

JAMIE GELLER