Breakfast for dinner: egg tortilla

Peel and dice 600 g potatoes about 1 cm thick. Add potatoes to a saucepan of boiling water. Bring water back to a boil, lower the heat slighly, and cook for 3 minutes. Drain.

While potatoes are cooking, dice 1 red onion, 1 zucchini, 1 yellow, orange or red pepper, 4 or 5 mushrooms, and 2 strips of bacon. Heat some extra-virgin olive oil over medium heat in a large frying pan and cook onion, zucchini, pepper, mushrooms and bacon for 10 minutes, stirring occasionally, until the potatoes are tender and lightly golden. Add a small handful of grated mozzarella and stir until it melts.

Preheat the broiler. In a bowl, beat 6 eggs with 1 T cold water. Add 2 T chopped parsley and pepper. Pour the egg mixture over the vegetables in the pan and cook for 3-4 minutes, or until the egg has set on the bottom, lifting the edges to allow the uncooked egg mixture to run onto the pan.

When there's just a little uncooked egg on the top, broil for 2 minutes.

**I didn't have any parsley, zucchini or bacon, so I omitted these. In retrospect I think the bacon would have added a key flavour. A sharper cheese or a side of salsa might also heighten the flavour of this dish because it seemed to be missing a little something. **

Recipe adapted from Reader's Digest cookbook

Cook Smart for a Healthy Heart