Jalapeño and Queso Fresco Tortilla

Ingredients

• 3 medium Russet potatoes, peeled and thinly sliced
• 1 small White onion, thinly sliced
• 2 large Jalapeños, seeded and diced
• 0.5 cup Queso fresco, crumbled
• 6 pieces Large eggs
• 0.75 cup Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped(optional)
• 0.25 teaspoon Garlic powder

Instructions

1. 1

   Heat the olive oil in a non-stick 10-inch skillet over medium heat.

2. 2

   Add the sliced potatoes and onions to the oil, ensuring they are mostly submerged; cook for 10-12 minutes until tender but not browned.

3. 3

   Drain the potatoes and onions through a colander, reserving 2 tablespoons of the oil, and let them cool slightly.

4. 4

   In a large bowl, whisk the eggs with salt, pepper, garlic powder, diced jalapeños, and half of the crumbled queso fresco.

5. 5

   Gently fold the cooked potatoes and onions into the egg mixture and let sit for 5 minutes to absorb the flavors.

6. 6

   Wipe the skillet clean, add the reserved oil, and pour the egg and potato mixture back in over medium-low heat.

7. 7

   Cook for 5-7 minutes until the edges are set, then use a large plate to flip the tortilla and slide it back into the pan.

8. 8

   Cook the other side for 3-4 minutes, then slide onto a plate and garnish with remaining queso fresco and cilantro.