Spanish Tortilla

 1 tsp olive oil

1 cup thinly sliced peeled potato

1 small zucchini, thinly sliced

1/4 cup chopped onion

1 clove garlic, minced

1 cup shredded cooked chicken

8 eggs

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp red pepper flakes

fresh tomato salsa (optional)

1. Heat oil in 10-inch nonstick skillet over medium-high heat.  Add potato, zucchini, onion, and garlic; cook and stir about 5 minutes or until potato is tender, turning frequently.  Stir in chicken; cook 1 minute.
2. Meanwhile, whisk eggs, salt, black pepper, and red pepper flakes in large bowl.  Carefully pour egg mixture into skillet.  Reduce heat to low.  Cover and cook 12 - 15 minutes or until egg mixture is set in center.
3. Loosen edges of tortilla and slide onto large serving platter.  Let stand 5 minutes before cutting into wedges or 1-inch cubes.  Serve warm or at room temperature.  Serve with salsa, if desired.