Potato & Zucchini Tortilla

Ingredients: (Serves 8)
1 1/2 pounds new potatoes, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil
1 red onion, finely chopped
1 zucchini, diced
2 slices reduced-fat bacon, chopped
6 eggs
2 tablespoons
Chopped fresh parsley
Freshly ground black pepper to taste

Direction:
1    Place the potato cubes in a saucepan and add water to cover. Bring to a boil, then lower the heat slightly and cook for 3 minutes. Drain thoroughly.
2    Heat the oil in a heavy 10-inch nonstick skillet. Add the potatoes, onion, zucchini, and bacon, and cook over a moderate heat until the potatoes are tender and lightly golden, about 10 minutes, turning and stirring from time to time.
3    Preheat the broiler to high. In a bowl, beat the eggs with 1 tablespoon cold water. Add the parsley and pepper to taste. Pour the egg mixture over the vegetables in the skillet and cook until the egg has set, about 3 to 4 minutes, lifting the edges to allow the uncooked egg mixture to run onto the pan.
4    When there is just a little uncooked egg on the top, place the pan under the hot broiler and cook for 2 minutes to set the top. Slide the tortilla out onto a plate or board and allow to cool for 2 to 3 minutes. Cut into small wedges and serve warm, or leave to cool completely before cutting and serving.


Per serving: 161 cal, 8 g fat (2 g sat), 16 g carbs, 7 g protein, 2 g fiber, 162 mg chol, 95 mg sodium