07A little before the potatoes are cooked, mix the eggs and milk.
08When potatoes are cooked and drained, add them to the eggs and milk mixture.
09Let sit for 10-15 minutes.
10Season mixture with a bit of salt and lots of black pepper.
11Heat a 10" non-stick frying and add the two tablespoons of olive oil.
12Add the potato and egg mixture and cook on low heat until the egg is set (fork will come out clean if inserted).
13Flip the tortilla using the lid of a large pan: Place lid over the frying pan; turn pan over; slide the tortilla cooked side up back onto the frying pan to finish cooking, just a couple of minutes longer.
14Remove from heat and let tortilla rest for 15 minutes before serving.
15May be served warm or at room temperature.
16Serve in pie like slices or cut into cubes if serving it to a larger crowd.
17Note: rather than flipping the tortilla you can cook on top of the stove until the egg is set on the bottom and then transfer the pan to a 400 degree oven to finish.