Incorporating Peruvian yellow chili paste for a vibrant color and mild heat.
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Heat the olive oil in a 10-inch non-stick skillet over medium heat. Add the sliced potatoes and onions, ensuring they are submerged in oil.
Cook the potatoes and onions slowly for about 15-20 minutes until tender but not browned. Drain the mixture through a colander, reserving 2 tablespoons of the oil.
In a large bowl, whisk the eggs with the Aji Amarillo paste, salt, pepper, and minced garlic until the color is a uniform vibrant yellow.
Gently fold the warm drained potatoes and onions into the egg mixture. Let it sit for 10 minutes to allow the potatoes to absorb the egg.
Wipe the skillet clean and add the reserved 2 tablespoons of oil over medium-high heat.
Pour the egg and potato mixture into the pan, smoothing the top with a spatula. Reduce heat to medium-low and cook for 5-8 minutes until the edges are set.
Place a large flat plate over the skillet and quickly invert the tortilla onto the plate. Slide the tortilla back into the pan to cook the other side for 3-4 minutes.
Slide the finished tortilla onto a serving plate and let it rest for at least 10 minutes before slicing into wedges.
