Aji Amarillo Potato Tortilla

Ingredients

• 1.5 pounds Yukon Gold potatoes, peeled and thinly sliced
• 6 units Large eggs
• 3 tablespoons Aji Amarillo paste
• 1 medium Yellow onion, finely diced
• 0.75 cup Extra virgin olive oil
• 2 units Garlic cloves, minced
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped(optional)
• 0.25 cup Queso Fresco, crumbled(optional)

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Wipe the skillet clean and add the reserved 2 tablespoons of oil over medium-high heat.

6. 6

   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.

7. 7

   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.

8. 8

   Slide the finished tortilla onto a serving plate and let it rest for at least 10 minutes before slicing into wedges.