Preheat oven to 375 degrees F.

Toss the sliced potatoes into a bowl with 2 Tablespoons of oil and some salt and pepper to taste. Taking one slice of potato at a time, start lining the bottom of an oiled 9-inch pie dish, starting on the outside edge and working your way in. Be sure the potatoes are slightly overlapping each other. Once the bottom of the pan is lined, start laying the potatoes on the edges of the pie dish, once again be sure to overlap the potatoes slices. Once done, place the potatoes in the oven for 15- 20 minutes. It is ok if the potatoes are not browned at this point.

While the potato crust is in the oven, heat the remaining 1 Tablespoon of oil in a skillet. Add the onions and sauté for 5-6 minutes or until they just start to become tender. Stir in the garlic and cook 1-2 more minutes. Remove from heat and stir in salt and pepper to taste, diced tomatoes and basil.

In a blender, combine the eggs, salt, pepper, milk and ricotta cheese together. Blend until smooth.

When the potato crust is out of the oven, pour the sautéed onions and tomatoes into dish and spread them out evenly. Pour the egg mixture on top. Sprinkle the mozzarella cheese over the egg mixture evenly.

Place in the oven for 35-40 minutes or until the eggs are set and cooked. Let cool slightly before enjoying!