-
Pre-heat your oven to the bake/broil option to 210 C (410 F)
-
Wash and pat dry 2 large yukon gold potatoes and thinly slice each one in circular slices that are about 1/8 of an inch in thickness, then finely dice 1 onion
-
Crack 2 organic eggs into a bowl and beat them, then add 1/4 cup of organic milk, season with sea salt and freshly cracked black pepper, and then mix everything together until well mixed
-
Grease a 5 x 7 inch casserole dish with 1 tablespoon of extra virgin Spanish olive oil
-
Add 1/2 of the sliced potatoes into the casserole dish, simply add them in rows and layer them, season the potatoes with sea salt and freshly cracked black pepper, next add 1/2 of the diced onions on top of the potatoes, evenly pour in 1/2 of the egg mixture, sprinkle 2 tablespoons of capers on top, and then shred a 1/4 cup of gruyere cheese and a 1/4 cup of queso Manchego on top, repeat the entire process, once you are done, evenly sprinkle about 1/2 teaspoon of smoked paprika on top
-
Cover the casserole dish with foil paper and add it to the oven
-
After 45 minutes remove the foil paper and cook uncovered for another 15 minutes (1 hour total)
-
Remove the casserole dish from the oven and let the potatoes rest for at least 10 minutes
-
Enjoy!