Basque Tortilla (Breakfast Bacon, Potato and Eggs)
336
Crispy potatoes create a "tortilla" that is topped with eggs and bacon. Perfect for an impressive Sunday breakfast.
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 |
|
| ⅛ | 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.
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?
