Online Round 2 Recipe - Spanish Tortilla

• 5 eggs
• 1/2 cup milk
• 1 cup potatoes, reserved from Barcelona Potatoes recipe, chopped
• Salt and fresh ground black pepper
• 1 tablespoon canola oil
• 2 plum tomatoes, diced
• 2 tablespoons chopped fresh basil leaves
• 1 tablespoon olive oil
• Pinch salt and fresh ground black pepper

1. In a large bowl beat together the eggs and the milk.
2. Season with salt and pepper, to taste.
3. Preheat the oven to 350 degrees F.
4. In an 8-inch nonstick oven-proof skillet add the canola oil and heat over medium heat.
5. Add the potatoes, and then the egg mixture.
6. Reduce the heat to medium-low.
7. Cook, undisturbed, until almost completely set (center will still be loose), about 3 minutes.
8. Put the skillet in the oven until set and slightly puffed, about 5 to 8 minutes.
9. Remove from the oven to a cutting board and let cool for 5 minutes.
10. Cut into wedges and transfer to a serving platter.
11. Topping: In a small bowl, combine all of the ingredients and serve alongside the tortilla wedges.

eggs, milk, potatoes, salt, canola oil, tomatoes, fresh basil, olive oil, salt

Taken from www.foodnetwork.com/recipes/sandra-lee/online-round-2-recipe-spanish-tortilla-recipe.html (may not work)