Tortilla, Basque Breakfast Tortilla

Unknown Origin.

Tortilla, Basque Breakfast Tortilla

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  • Prep Time


  • Total Time


  • Servings



  • 4

    Slices Bacon

  • 2

    Med Potatoes, Shredded

  • 2

    Tsp Green Onions (Tops), Sliced

  • 1

    Tbsp Parsley, Snipped

  • Tsp Dried Thyme, Crushed

  • ¾

    Tsp Salt

  • ¼

    Tsp Pepper

  • 4

    Eggs Large

  • ½

    Cup Milk


Fry the bacon in a heavy skillet over med-high heat until crisp. Remove the bacon and crumble. Pour off all but 2 tablespoons of the drippings. Return the skillet stove and reduce heat to low. Add the potatoes, onion, parsley, thyme, salt and pepper to the skillet, cover and cook until the potatoes are just tender (about 8 minutes) stirring occasionally. Beat together the eggs and milk then pour over the potato mixture. Cover and continue cooking until the mixture is set to your liking (about 10 minutes). Serve with sour cream and the bacon bits sprinkled over the top (a splash of Tabasco will get your morning off on the right foot too!) Per serving: 200 cal (44% from fat, 24% from protein, 33% from carb); 12 g protein; 10 g tot fat; 3 g sat fat; 4 g mono fat; 1 g poly fat; 16 g carb; 1 g fiber; 208 mg sodium; 254 mg cholesterol; accupoints = 4.5; exchanges = 1 starch - 1 lean meat - 3 fat


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