Comments: Even folks who don't care for eggs will like this dish since the great taste of potatoes, onions and garlic comes through.

2	med	Potatoes, peeled and diced
1/4	C	Olive or vegetable oil
1/2	C	Sliced green olives
1/4	C	Minced fresh parsley
1		Garlic clove, minced
6		Eggs
1/4	C	Water
1/2	tsp	Salt
1/8	tsp	Pepper
		Sour cream and crumbled cooked bacon, optional

• In a 12-in. skillet, cook potatoes in oil over medium-high heat for 10 minutes or until golden brown, stirring occasionally. Add the onions, parsley and garlic; cook until tender. Reduce heat to medium.
• In a bowl, beat eggs, water, salt and pepper. Pour over potato mixture; cover and cook for 8-10 minutes or until completely set. Cut into wedges.
• Serve with sour cream and bacon if desired.

  Yield: 4-6 servings.