4 slices bacon
2 tsp sliced green onions/tops
3/4 tsp salt
1 dash pepper
3 med. potatoes
1 tbsp snipped parsley
1/8 tsp dried thyme, crushed
4 large eggs
Directions
In 8-inch skillet coo 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.
Servings: 4 servings
Basque Tortilla Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Mexican
The History of Recipes
We can trace the history of written recipes far back into distant history, in fact as far back into recorded history as the early Egyptians, and possibly even further. Interesting though that maybe, in the main part, these old records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe found, according to experts is a collection of clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. Later on, in Roman times around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, something we still use today. Additionally, he tells us how the Roman chefs made use of many different aromatic flavors, including a few that will be familiar to modern cooks for example basil, rue and asafoetida. Later on, we find a couple of books dating from the 1300s - a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the curry that is familiar to us all today, but instead accounts of the types of meals on the tables of the nobility of the time. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from the East, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices created a surge in manuscripts on cooking, many of which are kept safe in private cookery archives. For the next few years, the powerful and wealthy strove to serve the most exotic banquets, and as a result cooks and their recipes became highly prized. Even so, it wasn`t until the 1800s that cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing the recipes of their peers. By the advent of the twentieth century, cookbooks are starting to become popular mostly due to increased literacy, more free time and disposable income. The introduction of the TV gave us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Basque Tortilla recipe.
