Basque Tortilla (Breakfast Bacon, Potato and 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 on top.

Serve hot.