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Basque Tortilla (Breakfast Bacon, Potato and Eggs)

 
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Crispy potatoes create a "tortilla" that is topped with eggs and bacon. Perfect for an impressive Sunday breakfast.

Yield

4

servings

Prep

25

min

Cook

35

min

Ready

60

min

Trans-fat Free
 

Ingredients

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
teaspoon thyme
dried, crushed
*
4 large eggs
¼ cup milk

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 208g (7.3 oz)
Amount per Serving
Calories 23234% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 222mg 74%
Sodium 711mg 30%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 10%
Sugars g
Protein 24g
Vitamin A 8% Vitamin C 20%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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