50+ Friends Club Cookbook
Eggs and Cheese
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Potatoes Basquaise
From the Kitchen of: Pepper
| 6 | med (2 lbs) | Potatoes |
| | | Salt |
| 6 | slices | Bacon (diced) |
| 1 | C | Finely chopped onion |
| 1/4 | C | Chopped parsley |
| 8 | | Eggs |
| 1/4 | tsp | Black pepper |
| 1/4 | tsp | Paprika |
- Using a floating-blade vegetable peeler, peel potatoes; discard skins. Rinse potatoes under cold running water and put in a 3 qt. saucepan. Add cold water to cover and 1 tsp. salt. Place over moderately high heat and bring water to a boil.
- Cover saucepan; reduce heat to modereately low and simmer potatoes for about 20 minutes or until almost tender when pierced with the tines of a large fork. Drain potatoes in a colander. When cool enough to handle, cut into 1/8" thick slices.
- Put bacon in a 10" heavy skillet over moderately high heat. Cook, stirring continuously with a wooden spoon, until bacon is crisp; drain bacon on paper towls. Reserve bacon drippings. Break bacon into 1/2" pieces; reserve. Return 2 tbsp drippings to skillet, add onion. (Bacon may be cooked in microwave oven)
- Cook onion, stirring constantly with wooden spoon, until tender. Remove onion with slotted spoon; reserve. Add the potato slices, one-third at a time; sauté until browned. Remove from skillet and repeat until all potatoes are browned, adding more bacon drippings as needed.
- Return all potatoes to the skillet, arranging them so that the slices lie flat. Make 2 or 3 layers, sprinkling each with some of the chopped parsley and onion. Put eggs, 1 tsp. salt, pepper and paprika in a small bowl; beat with a fork or rotary beater until well mixed.
- Pour egg mixture over potato mixture in skillet; sprinkle with reserved bacon pieces. Cover skillet, using foil, if necessary. Cook over low heat for 5 to 6 minutes or until eggs are set in the center. Remove from heat. To serve, cut into wedges.
Makes 4 to 6 servings