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Basque Tortilla

Basque Tortilla


  • 4 slices bacon
  • 2 teaspoons sliced green onions/tops
  • 3/4 teaspoon salt
  • 1 dash pepper
  • 3 med. potatoes
  • 1 tablespoon snipped parsley
  • 1/8 teaspoon dried thyme — crushed
  • 4 large eggs

Cooking Directions:

  1. In 8-inch skillet cook bacon until crisp; drain, reserving 2 T of drippings.
  2. Crumble bacon and set aside. In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper.
  3. Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice.
  4. In small bowl beat together eggs and milk; pour over potato mixture.
  5. Cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes.
  6. With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet.
  7. Sprinkle crumbled bacon atop. Serve hot.
Basque Tortilla
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