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Potato-Salsa Frittata

Frittatas are delicious at just about any temperature. This one is topped with salsa just before serving.

Prep: 10 minutes Cook/Bake: 20 minutes

1 teaspoon olive oil

12 ounces red potatoes (2 large), cut into ½ -inch pieces

6 large eggs

1 jar (11 to 12 ounces) medium-hot salsa, chopped if chunks are large

½ teaspoon salt

¼ teaspoon coarsely ground black pepper

1 ounce sharp Cheddar cheese, shredded (1/4 cup)

1 ripe medium tomato (8 ounces), chopped

1. Preheat oven to 425°F. In oven-safe nonstick 10-inch skillet (if skillet is not oven-safe, wrap handle with double layer of foil), heat oil over medium-high heat. Add potatoes; cover and cook, stirring occasionally, until potatoes are tender and golden brown, about 10 minutes.

2. Meanwhile, in medium bowl, with wire whisk, beat eggs, 1;'4cup salsa, salt, and pepper until well blended. Stir in Cheddar cheese.

3. Stir egg mixture into potatoes in skillet; cover and cook over medium heat until egg mixture begins to set around edge, about 3 minutes. Remove cover and place skillet in oven; bake until frittata is set, 4 to 6 minutes.

4. Meanwhile, stir tomato into remaining salsa. To serve, loosen frittata from skillet and slide onto warm platter. Cut into 4 wedges and top with salsa. Makes 4 main-dish servings.

Each serving: About 252 calories, 13g protein, 23g carbohydrate, l1g total fat (4g saturated), 326mg cholesterol, 1,279mg sodium.

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