Paprika-Potato Baked with Eggs and Cheese

Olive oil
1 large red-skin potato, unpeeled, sliced very thin
1 medium onion, sliced into thin rings
Salt and fresh-ground black pepper to taste
1 tablespoon of mild Spanish paprika
5 large eggs, lightly beaten
3/4 cup of milk
1 cup of fresh grated cheese - Parmigiano-Reggiano or Asiago or Fontinella all work well
1 cup of shredded Muenster or Monterey Jack cheese, something creamy

Preheat the oven to 350 degrees F.

Heat the oil in a large skillet with an ovenproof handle.

Add the potato and the onion and season with the salt and pepper to taste. Saute until the potatoes are tender. When they are tender, remove the skillet from the heat.

Sprinkle the potato-onion mixture with the paprika.

Blend the eggs, the milk, and 2/3 of a cup of each of the cheeses. Pour this mixture over the potato and onions. Lift the potatoes with a spatula so the custard covers the bottom of the pan.

Sprinkle with the remaining cheese, cover with foil and bake for 30 minutes.

Uncover and bake for 10 to 15 minutes more, or until a knife inserted into the center comes out with only a few bits of creamy egg and cheese clinging to it.

Allow the dish to rest 5 minutes or so before cutting it into wedges.

Serve.