3592. SPANISH TORTILLA with BACON

serves 6-8 


4 large russet potatoes, peeled, cut into
1/2-inch thick slices
1/3 cup olive oil
1 medium onion, chopped
8 slices apple wood smoked bacon, crisply cooked, crumbled
2 cups chopped Swiss chard or spinach leaves, cooked until wilted
6 large eggs
1 cup shredded Swiss cheese

Heat oven to 350ºF. Cook potato slices in simmering water until tender, but not mushy. Drain; rinse with cold water and set aside. Heat oil in a large nonstick oven-proof skillet with sloped sides. Add onion; cook 5 minutes, stirring frequently. Add potatoes; cook 3 minutes, turning with a spatula once. Add bacon and Swiss chard; gently stir. In a medium bowl, beat eggs with cheese until well blended. Add half of mixture to potato mixture in skillet; cook until eggs begin to set. Add remaining egg mixture to potato mixture. Transfer skillet to oven; bake 20 minutes or until set. Let stand 5 minutes; invert onto a platter and cut into wedges. Serve warm or at room temperature.


bacon recipe courtesy of: Patrick Cudahy, One Sweet Apple-Wood Lane, Cudahy, Wisconsin 53110