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.
Adapted from Crepes of Wrath
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
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!
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.