Prepare the Potatoes: Peel and thinly slice the potatoes. Sauté in olive oil with garlic and onion for 15-20 minutes until tender.

Drain and Cool: Drain excess oil, leaving some behind for flavor. Transfer to a bowl to cool.

Whisk the Eggs: In a bowl, whisk eggs and milk. Fold in cooled potato mixture and rest for 10-15 minutes.

Season the Mixture: Add salt and pepper to taste, mixing gently.

Cook the Torta: Heat olive oil in the pan, pour in the mixture, and cook for 5-7 minutes until edges set.

Flip for Even Cooking: Invert the torta onto a plate, then slide back into the pan to cook the other side.

Cool and Serve: Transfer to a cutting board, let cool for 5-10 minutes, then slice and serve warm.