Basque Tortilla (Breakfast Bacon, Potato and Eggs)
Crispy potatoes create a "tortilla" that is topped with eggs and bacon. Perfect for an impressive Sunday breakfast.
scallions, spring or green onions
sliced, tops for garnish, whites for cooking
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.