In a large bowl beat together the eggs and the milk. Season with salt and pepper, to taste.
Preheat the oven to 350 degrees F.
In an 8-inch nonstick oven-proof skillet add the canola oil and heat over medium heat. Add the potatoes, and then the egg mixture. Reduce the heat to medium-low. Cook, undisturbed, until almost completely set (center will still be loose), about 3 minutes. Put the skillet in the oven until set and slightly puffed, about 5 to 8 minutes. Remove from the oven to a cutting board and let cool for 5 minutes. Cut into wedges and transfer to a serving platter.
Topping: In a small bowl, combine all of the ingredients and serve alongside the tortilla wedges.
Recipe courtesy of Sandra Lee