Rosemary and Bacon Spanish Tortilla

Quick breakfast for the masses…

Rosemary and Bacon Spanish Tortilla

12 eggs
9 bacon strips
1 medium – large yam, peeled and sliced into thin rounds
1 red onion, sliced
1 sprigs of rosemary, leaves removed and chopped
salt and pepper

1. Preheat oven to 375
2. Put bacon on a cookie sheet and bake for 10 mins until crispy. Let drain on a plate. Save rendered fat.
3. Coat yam slices in some bacon fat and lay flat on the baking sheet. Bake for 10-15 mins until tender.
4. In a medium bowl, whisk eggs with rosemary, salt, and pepper.
5. In a large, oven safe skillet, saute onions.
6. Add tender yam rounds and chopped bacon to the skillet and pour egg mixture over the top. 
7. Transfer skillet to the oven for about 15-20  mins until the center is set (no longer jiggles).
8. Remove from oven and slice to serve.