Basque tortilla de pata
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Slices Bacon | |
| 2 | teaspoons | Sliced Green Onions/tops |
| ¾ | teaspoon | Salt |
| Dash Pepper | ||
| 3 | Med. Potatoes | |
| 1 | tablespoon | Snipped Parsley |
| ⅛ | teaspoon | Dried Thyme, Crushed |
| 4 | Large Eggs | |
Directions
In 8-inch skillet coo bacon until crisp; drain, reserving 2 T 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 atop. Serve hot.
From the Kitchen of Maria Aguirre de Bilbao, Pa¡z Vasco, Espa¤a Shared by Joan Mershon
From: Joan Mershon Date: 09-20-94