Spanish Tortillas with Bacon
A Spanish tortilla - layers of thinly sliced potatoes bound with egg, is traditionally cooked in a large skillet and cut into wedges. We like to make individual tortillas using a muffin tin. For these to cook properly, your potatoes must be very thinly sliced, which is why we recommend using a mandoline.
- 1 (8-ounce) package Applegate Naturals
- ¾ pound small potatoes
- 2/3 cup milk
- 5 large eggs
- 1 teaspoon smoked paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Finely chopped fresh parsley, for garnish
- Preheat the oven to 350°F. Lightly coat a 12-cup muffin tin with cooking spray.
- Cook the bacon according to package instructions until crisp. Drain on paper towels, then chop.
- Peel the potatoes and, using a mandoline, cut into very thin slices. Arrange a few potato slices in the bottom of each muffin cup, followed by a sprinkle of chopped bacon. Continue layering like this until all the potatoes and bacon are used.
- Measure the milk into a 2-cup glass measuring cup. Add the eggs and whisk together until well blended. Whisk in the paprika, salt and pepper then carefully pour the egg mixture into the muffin cups.
- Place in the oven and bake until the eggs are puffed and golden and a skewer or sharp knife inserted into the mixture glides through the potatoes easily, about 25 minutes. Remove from the oven and let rest for at least 10 minutes in the pan before serving. Transfer the tortillas to a serving platter and garnish with chopped parsley. Serve warm or at room temperature.