Basque Tortilla (Breakfast Bacon, Potato & Eggs)
Crispy potatoes create a "tortilla" that is topped with eggs and bacon. Perfect for an impressive Sunday breakfast.
Yield
4 servingsPrep
25 minCook
35 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices | bacon |
|
| 2 | each |
scallions, spring or green onions
sliced, tops for garnish, whites for cooking |
|
| ¾ | teaspoon | salt |
|
| 1 | pinch | black pepper |
*
|
| 3 | medium | potatoes |
|
| 1 | tablespoon |
parsley leaves
snipped |
|
| ⅛ | teaspoon |
thyme
dried, crushed |
*
|
| 4 | large | eggs |
|
| ¼ | cup | milk |
|
Trans-fat Free
Directions
In 8-inch skillet cook bacon until crisp; drain, reserving 2 tablespoon of drippings.
Crumble bacon and set aside.
In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper.
Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice.
In small bowl beat together eggs and milk; pour over potato mixture.
Cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes.
With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet.
Sprinkle crumbled bacon on top.
Serve hot.
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