Zucchini And Potato Frittata

• 1 pound potatoes peeled and diced
• 1 teaspoon olive oil
• 1 onion small, finely chopped
• 1 garlic clove crushed
• 2 zucchini smalls, thinly sliced
• apple juice optional
• 2 tablespoons fresh tarragon chopped
• 1 cup egg beaters 99%% egg substitute or equivalent
• 1 nutmeg or mace optional
• salt and ground black pepper

1. 1 Cook the potatoes in boiling, salted water for about 5 minutes.
2. 2 Heat the oil in a large frying pan which can also be used under the broiler. Add the onion and cook gently for 3 to 4 minutes, until it is beginning to soften. Add the potatoes, garlic and zucchini to the pan.
3. Cook for about 5 minutes more, shaking the pan occasionally to prevent the potatoes from sticking to the bottom, until the zucchini are softened and the potatoes are lightly browned. (A small amount of apple juice may be added to the pan to prevent sticking. The apple juice will darken and sweeten as it cooks.)
4. 3 Stir the tarragon into the eggs and season with salt and pepper. Pour the eggs over the vegetables in the pan and cook over moderate heat until the underside of the tortilla is set. Meanwhile, preheat the broiler.
5. 4 Place the pan under the broiler and cook for a few minutes more, until the top of the tortilla has set. Cut into wedges and serve from the pan.

potatoes, olive oil, onion, garlic, zucchini smalls, apple juice optional, egg beaters, nutmeg, salt

Taken from www.yummly.com/recipe/Zucchini-and-Potato-Frittata-1677114 (may not work)