Title: Basque tortilla
 Categories: Breakfast
      Yield: 4 Servings
 
      4 sl Bacon
      2 ts Sliced Green Onions/tops
    3/4 ts Salt
      1 ds Pepper
      3 md Potatoes
      1 tb Snipped Parsley
    1/8 ts Dried Thyme; Crushed
      4 lg Eggs
 
  In 8-inch skillet cook bacon until crisp; drain, reserving 2 T of
  drippings. Crumble bacon and set aside. In same skillet combine
  reserved drippings, peeled, thinly sliced potatoes, onion, parsley,
  salt, thyme and pepper. Cover tightly; cook over low heat til
  potatoes are barely tender, 20 to 25 minutes, stirring carefully once
  or twice. In small bowl beat together eggs and milk; pour over potato
  mixture. Cover and continue cooking over very low heat til egg is set
  in center, 8 to 10 minutes. With a wide spatula, loosen sides and
  bottom and slide potatoes out onto serving plate, or serve from
  skillet. Sprinkle crumbled bacon atop. Serve hot.