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 minTrans-fat Free
Ingredients
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bacon
|
|
| 2 | each |
scallions, spring or green onions
sliced, tops for garnish, whites for cooking |
|
| 3.8 | ml |
salt
|
|
| 1 | pinch |
black pepper
|
*
|
| 3 | medium |
potatoes
|
|
| 15 | ml |
parsley leaves
snipped |
|
| 0.6 | ml |
thyme
dried, crushed |
*
|
| 4 | large |
eggs
|
|
| 59 | ml |
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.
