Shrimp, Potato, and Cheese Tortilla

1. 1

   Position a rack about 6 inches from the broiler and preheat.

2. 2

   Cook the bacon in a large (12-inch) ovenproof nonstick skillet over medium-high heat until crispy, about 8 minutes.

3. 3

   Transfer to a paper towel-lined plate and crumble the bacon when cool.

4. 4

   Add the potato, 1/2 teaspoon of salt, paprika, and basil and cook, stirring occasionally, until the potato is brown and tender, about 8 to 10 minutes.

5. 5

   Meanwhile, whisk the eggs and milk with the remaining 1 teaspoon salt and black pepper to taste.

6. 6

   Add the shrimp and bacon into the skillet and stir until the shrimp are pink, about 1 minute.

7. 7

   Pull the skillet from the heat, pour the eggs over the potatoes and shrimp.

8. 8

   Stir, just until the eggs begin to set and the potatoes and shrimp are evenly distributed in the skillet.

9. 9

   Scatter the cheese over the eggs and top with the red pepper.

10. 10

    Broil the tortilla until the eggs are set and the cheese begins to brown, about 2 to 3 minutes.

11. 11

    Serve from the skillet.

12. 12

    Alternatively, use a rubber spatula to loosen the eggs from the side of the skillet and invert onto a plate, invert the tortilla again, onto a serving platter or invert and slide tortilla onto a cutting board.

13. 13

    Slice into wedges and serve garnished with cheese and parsley.

* Per serving · 4 servings · Values may vary.