With all of our computer problems, I never did get around to posting my adaptation of this Shrimp, Potato and Cheese Tortilla, so here it is.
Spanish Tortilla With Spinach
4 slices applewood smoked bacon, diced (I like the Trader Joe’s version)
4 cups diced red potato
1 1/2 teaspoons salt
1 teaspoon sweet paprika
1 teaspoon dried basil
6 large eggs
1/4 cup nonfat milk
1/4 teaspoon pepper
1 6-oz. bag baby spinach leaves
1 cup grated Parmesan cheese
1. Preheat the oven to 375 degrees. Cook the bacon in a 10-inch nonstick ovenproof skillet over medium high heat until crispy. Remove the bacon from the pan and set aside, leaving the drippings in the pan. Add the potato, 1/2 teaspoon salt, paprika and basil, and cook for 10 to 15 minutes until potato is browned and fork tender, stirring occasionally.
2. In a medium bowl, whisk together eggs, milk, 1 teaspoon salt and pepper.
3. Add the spinach to the pan and cook for 3 to 5 minutes, or until spinach wilts. Reduce heat to medium and add the eggs and bacon, stirring until the potatoes and spinach are evenly distributed. Sprinkle with Parmesan cheese.
4. Bake the tortilla for 8 to 10 minutes, or until the eggs are set and cheese is melted. If desired, broil for 1 to 2 minutes or until cheese is browned. Serve warm or at room temperature.