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Iberian Sunrise Stack

Spanish-Style Bacon and Hash Brown Tortilla, Golden and Hearty

40 minutes
Serves 4
BreakfastMediterranean
Herb's take

Channeling the Spanish tortilla de patatas, this breakfast classic gets a crispy, smoky upgrade with bacon and frozen hash browns. We’ll master the art of pan-frying for a crisp crust, then finish in the oven for a custardy, sliceable center, your brunch table’s new MVP.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 375°F (190°C). Place a rack in the upper third of the oven.
  2. 02
    In a 10-inch nonstick or well-seasoned cast iron skillet, cook the bacon over medium heat until golden and crispy, about 5-7 minutes. Transfer bacon to a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the pan.
  3. 03
    Add the onion to the pan and sauté over medium-low heat until softened and translucent, about 3 minutes.
  4. 04
    Stir in the frozen hash browns, breaking up any large clumps, and cook until they begin to brown and crisp in spots, about 6-8 minutes. Press them down gently with a spatula for even browning.
  5. 05
    Drizzle the olive oil evenly over the potatoes and toss gently to coat. Remove from heat and let cool slightly.
  6. 06
    In a large bowl, whisk together eggs, milk, smoked paprika, salt, and black pepper until fully combined and slightly frothy.
  7. 07
    Fold the cooked bacon, hash browns, onions, and half of the parsley into the egg mixture and stir to combine.
  8. 08
    Wipe out the skillet and add a thin film of olive oil if needed. Pour the egg and hash brown mixture back into the skillet, smoothing the top with a spatula.
  9. 09
    Cook over medium-low heat until the edges start to set, about 4-5 minutes. Gently run a spatula around the sides to prevent sticking.
  10. 10
    Transfer the skillet to the oven and bake until just set in the center, 10-14 minutes. The tortilla should be puffed and lightly browned.
  11. 11
    Remove from the oven and let rest 5 minutes before slicing.
  12. 12
    Garnish with remaining parsley, slice into wedges, and serve warm or at room temperature.

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