Ingredients
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
Key Ingredients
Make It
Step 1
Preheat oven to 350° F. Line baking sheet with parchment paper.
Step 2
Combine potato slices, onion, ¼ cup oil, ¼ teaspoon salt and pepper in a large bowl. Toss with clean hands to combine ingredients. Spread potato mixture onto prepared baking sheet.
Step 3
Bake for 35 minutes, carefully stirring with large spoon about 15 minutes into the baking time. Do not brown. Potatoes should be soft and tender.
Step 4
Whisk eggs, evaporated milk and remaining ¼ teaspoon salt in a medium bowl. Fold in potato mixture.
Step 5
Heat remaining 1 tablespoon oil in large nonstick skillet over medium heat. Add egg and potato mixture. When edges begin to cook, push them in with a spatula. Cook for about 4 minutes or until bottom of tortilla is set. Top and center should still be uncooked.
Step 6
Flip tortilla onto a plate large enough to cover skillet. Carefully slide tortilla back into skillet using a spatula. Push sides of tortilla with spatula, making sure sides of skillet are clean and egg sticks to tortilla.
Step 7
Flip tortilla onto plate one more time. Carefully slide tortilla back into skillet using spatula. Cook for 2 minutes or until tortilla is completely cooked.
Step 8
Slide tortilla onto a serving plate. Garnish with cilantro and tomatoes. Serve immediately.
Add shredded cheese or vegetables for a variation on this classic dish. For added flavor, replace ¼ teaspoon salt in egg mixture with MAGGI Granulated Chicken Flavor Bouillon.
