Few people know that I am 1/4th Spanish. My mother’s mother was 100% Spanish from the basque region of Spain. If you have ever been to Spain, chances are that you’ve tried tortilla and know what a popular Spanish dish it is. The reason I cannot completely call this an authentic tortilla is A) the ingredients (yes, I put bacon in it because I am American lol) and B) the way I cook it (I don’t do the iconic skillet flip halfway through). Still, it is the same idea. While it is egg heavy (and yes, I have eaten it for breakfast many a time), you can eat it for any meal. In Spain, I mostly ate it for lunch. I’ve even had it for dinner with pan con tomate, jamon serrano, and chèvre.
Cook Time: 40 mins
Serves: 4
Ingredients:
6 Eggs
2 tbsp half and half
Salt and pepper
4 slices of cooked and chopped bacon
Bacon grease from cooked bacon
1 russet potato peeled and sliced
1 minced shallot
1 cup cheddar cheese
Directions:
- Heat broiler. Whisk eggs with half and half, salt, pepper, bacon, and cheese in a medium bowl.
- Cook potatoes in bacon grease for 10 minutes in a skillet over medium heat, stirring occasionally. Season with salt and pepper.
- Add shallot to potatoes and cook for 5 minutes. Add eggs mixture and cook while stirring and scraping the skillet for 2-3 minutes.
- Cook for 1 additional minute without stirring. Put skillet in oven and cook for 3 minutes.
- Remove the skillet from the oven and let sit for 5 minutes. Slice tortilla like you would a pizza and serve.
