| 1. |
Wash and peel a medium Yukon gold potato. Slice potato no thicker than 1/8". Heat a 10" non-stick skillet over medium heat, once warm, put in peanut oil (or canola or olive oil). |
| 2. |
Once oil is heated, place potatoes into pan, careful of splatter. Spread potatoes evenly through pan, stirring occasionally, make sure not to burn. |
| 3. |
Chop onions, jalapenos (to taste), and chop garlic clove. After potatoes have been in pan for 5 minutes, toss in the onions. Stirring occasionally. After two minutes, toss in peppers. |
| 4. |
At this point break eggs into bowl and whisk with salt (to taste) and a splash of skim milk. Once done, toss garlic into pan, allow garlic to cook for no longer than one minute, careful not to burn the garlic (at this point potatoes have been in pan for 10 minutes). |
| 5. |
Salt potato mix in pan (to taste), give pan a quick stir. Turn heat up to high and pour beaten egg into pan, covering the potatoes with egg mixture. The high heat will brown and set the bottom of the tortilla. After one minute, turn down heat to medium-low and allow eggs to cook, turning the pan occasionally. |
| 6. |
After eggs are no longer (or slightly) runny, turn off heat. Being careful of the hot pan, place a plate on top of the skillet and turn skillet over so tortilla falls out onto the plate. |
| 7. |
Place pan back on medium heat and slide the tortilla back into the pan (to allow what was the top of the tortilla to cook). Cook for a few minutes until eggs are cooked. |
| 8. |
Garnish with parsley or cilantro and enjoy! |
