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Basque Tortilla (Breakfast Bacon, Potato & Eggs)

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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.

 

Yield

4 servings

Prep

25 min

Cook

35 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
4 slices bacon
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2 each scallions, spring or green onions
sliced, tops for garnish, whites for cooking
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¾ teaspoon salt
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1 pinch black pepper
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3 medium potatoes
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1 tablespoon parsley leaves
snipped
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teaspoon thyme
dried, crushed
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4 large eggs
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¼ cup milk
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Ingredients

Amount Measure Ingredient Features
4 slices bacon
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2 each scallions, spring or green onions
sliced, tops for garnish, whites for cooking
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3.8 ml salt
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1 pinch black pepper
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3 medium potatoes
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15 ml parsley leaves
snipped
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0.6 ml thyme
dried, crushed
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4 large eggs
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59 ml milk
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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 Arrow up button

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Nutrition Facts

Serving Size 208g (7.3 oz)
Amount per Serving
Calories 23234% 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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