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 ⅛ of an inch in thickness, then finely dice 1 onion

Crack 2 organic eggs into a bowl and beat them, then add ¼ 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 ½ 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 ½ of the diced onions on top of the potatoes, evenly pour in ½ of the egg mixture, sprinkle 2 tablespoons of capers on top, and then shred a ¼ cup of gruyere cheese and a ¼ cup of queso Manchego on top, repeat the entire process, once you are done, evenly sprinkle about ½ 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