Patrick Cudahy

The Official Bacon of the Green Bay Packers.

Spanish Tortilla with Bacon

Spanish Tortilla with Bacon

Prep Time

25 mins

Total Time

45 mins




  • 4 large russet potatoes, peeled, cut into
    1/2-inch thick slices
  • 1/3 cup olive oil
  • 1 medium onion, chopped
  • 8 slices Patrick Cudahy? Sweet Apple-Wood Smoked Bacon, crisply cooked, crumbled*
  • 2 cups chopped Swiss chard or spinach leaves, cooked until wilted
  • 6 large eggs
  • 1 cup shredded Swiss cheese


  • Heat oven to 350?F. Cook potato slices in simmering water until tender, but not mushy. Drain; rinse with cold water and set aside.
  • Heat oil in a large nonstick oven-proof skillet with sloped sides. Add onion; cook 5 minutes, stirring frequently. Add potatoes; cook 3 minutes, turning with a spatula once. Add bacon and Swiss chard; gently stir. In a medium bowl, beat eggs with cheese until well blended. Add half of mixture to potato mixture in skillet; cook until eggs begin to set. Add remaining egg mixture to potato mixture. Transfer skillet to oven; bake 20 minutes or until set. Let stand 5 minutes; invert onto a platter and cut into wedges. Serve warm or at room temperature.
  • *8 slices Patrick Cudahy fully cooked bacon may be substituted.