Slice potatoes thinly and toss with salt.

Place a sheet pan in the oven for 10 minutes, remove and add olive oil. Quickly and carefully place potatoes on the pan in a single layer. Return the pan to the oven. Bake the potatoes for 10 to 15 minutes. Flip the potatoes carefully when they begin to brown. Bake the potatoes for another 10 minutes until browned and cooked through. Remove the potatoes from the pan to paper towels to drain and cool. Reduce the oven to 350 degrees.

Beat eggs till combined. Stir in milk and roasted garlic, breaking up the garlic pieces. Be sure it is thoroughly combined—season with Kosher salt and pepper. Carefully add in the potatoes.

Heat a heavy-bottomed skillet over medium heat with 1/4 cup of olive oil. Pour in the potato mixture and level. Cook until sides are bubbling and the bottom is set. Finish cooking in the oven. The omelet will puff up and get quite brown, about 25 - 30 minutes.

While the omelet is cooking, mix the mayo and sambal in a bowl.

Remove to cool for 10 minutes. Loosen the omelet with a spatula and flip out of the pan. Serve with the sambal mayo.