Mild Potato Tortilla Sandwiches with Cucumber Tomato Salsa

Instructions

1. 1

   Peel the potatoes and slice them thinly into small rounds or half-moons.

2. 2

   Finely chop the onion. Dice the tomatoes and cucumber, then set them aside for the salsa.

3. 3

   Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the potatoes and about two-thirds of the onion. Cook gently for 12-15 minutes, stirring occasionally, until the potatoes are tender and lightly golden.

4. 4

   In a large bowl, whisk the eggs with the whole milk and salt until smooth.

5. 5

   Add the cooked potatoes and onion to the egg mixture and stir gently to combine.

6. 6

   Heat the remaining 1 tablespoon of olive oil in the skillet over medium-low heat. Pour in the potato and egg mixture, spreading it evenly.

7. 7

   Cook the tortilla for 8-10 minutes, until the edges are set and the bottom is golden. Carefully flip it using a plate, then slide it back into the pan and cook for another 5-7 minutes, until fully set.

8. 8

   Remove the tortilla from the pan and let it rest for 5 minutes before slicing it into sandwich-sized pieces.

9. 9

   Prepare the cucumber tomato salsa by mixing the diced tomatoes, cucumber, remaining onion, and fresh basil in a bowl.

10. 10

    Lightly toast the bread slices if desired.

11. 11

    Assemble the sandwiches by placing a piece of potato tortilla between two bread slices. Serve each sandwich with the cucumber tomato salsa on the side or spooned inside.