Tortilla Espanola

I love breakfast for dinner & I've been squirreling away recipes as I come across them.  This is one that I've been holding on to since last summer.  I finally made it this week & it was really good.  Until recently, I didn't know about these tortas/tortillas, but now I'm really into them.  It's a good way to make bacon & eggs a hearty dinner.

TORTILLA ESPANOLA

Adapted from Crepes of Wrath

Serves 4

INGREDIENTS

8 slices thick cut bacon, diced
2 shallots, thinly sliced
2 small baking potatoes, peeled & thinly sliced
1/4 cup olive oil (more as needed)
salt & pepper, to taste
8 eggs, beaten
Tabasco, to taste

DIRECTIONS

Heat a teaspoon or two of olive oil in a large cast iron skillet over medium-high heat, & add in the diced bacon.  Cook until the fast is rendered & the bacon is crispy, about 6-8 minutes.  Remove the bacon from the skillet with a slotted spoon & place on a plate lined with paper towels.  Set aside.

Add the thinly sliced shallots to the skillet so that they cook in the bacon fat.  Cook over medium heat for 8-10 minutes, until almost caramelized.  When ready, remove from the skillet & set aside.  Drain the remaining bacon fat from the skillet & add 1/4 cup of olive oil.  Add in the thinly sliced potatoes.  Turn the heat up to medium-high & cook the potatoes in batches until golden & tender on each side.  Be careful that they don't burn to the bottom.

Preheat the oven to 400 degrees.  Reduce the heat to medium-low, add a little more olive oil & arrange the potatoes in a single layer in the skillet.  Sprinkle the potatoes with salt & pepper, to taste.  Arrange the shallots & bacon over the top, then whisk together the eggs & Tabasco & pour them over everything.  Cook the eggs for 5 minutes over medium heat, until the bottom is set.  Lift the potatoes up around the edges & in the middle so the egg can get underneath & cook evenly.

Place the skillet in the oven & bake for 5-8 minutes, until the top in mostly set.  Remove from the oven & allow to sit for a few minutes, so that it sets completely & you can cut it without it falling apart.  When ready, slice into big wedges & serve!

KIM'S NOTES

We loved this.  I kept wanting to add cheese, but John wouldn't let me.  Turns out, it didn't need cheese.  First time I've been wrong about that.  It does need a little side salad to go along with it though.  I forgot that, so we basically just ate the whole thing.  This dish is really good as-is, but I did scribble down some possible things to add in next time:  diced green chiles, mushrooms, garlic, sriracha & salsa (as a topping).

This was easy & fast to make.  Browning the potato slices in batches got a little tedious, but not too bad.  I definitely recommend trying this recipe.