1/2 cup sliced garlic chives or green onions (to garnish)
2-3 tablespoons sriracha (to garnish)
Mix the eggs, milk, sun-dried tomato, and minced bits of shallot and then pour this mixture over the potatoes. Top with salt, pepper, and cheese. Cover and place the skillet in the oven for 15-20 minutes or until the center is set. After running a knife around the edge of the tortilla, turn tortilla over on to a serving plate so that the potato side faces up. Serve tortilla hot or at room temperature. Garnish each slice with a bit more cheese, garlic chives, herbed aioli, and sriracha.