-
1
Position a rack about 6 inches from the broiler and preheat.
-
2
Cook the bacon in a large (12-inch) ovenproof nonstick skillet over medium-high heat until crispy, about 8 minutes.
-
3
Transfer to a paper towel-lined plate and crumble the bacon when cool.
-
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
Meanwhile, whisk the eggs and milk with the remaining 1 teaspoon salt and black pepper to taste.
-
6
Add the shrimp and bacon into the skillet and stir until the shrimp are pink, about 1 minute.
-
7
Pull the skillet from the heat, pour the eggs over the potatoes and shrimp.
-
8
Stir, just until the eggs begin to set and the potatoes and shrimp are evenly distributed in the skillet.
-
9
Scatter the cheese over the eggs and top with the red pepper.
-
10
Broil the tortilla until the eggs are set and the cheese begins to brown, about 2 to 3 minutes.
-
11
Serve from the skillet.
-
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
Slice into wedges and serve garnished with cheese and parsley.
