Mexican Potato Frittata

Frittata is perfect not only for breakfast, but for lunch and dinner also. This recipe is quick and easy to make. It's very flavorful and potatoes make it filling. Simply delicious. It makes 4 servings.

• 1 tsp olive oil
• 12 oz red-skinned potatoes, cut into 1/2-inch pieces
• 6 large eggs
• 1 jar (11 to 12 oz) medium hot salsa
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 cup shredded sharp Cheddar cheese
• 1 medium tomato, chopped

Preheat oven to 425F. In an oven-safe skillet heat oil over medium high. Add potatoes and cook for about 10 minutes or until tender and golden brown.

Meanwhile, whisk together eggs, 1/4 jar of salsa, salt, and pepper. Beat well. Stir in cheese. Set aside. Combine remaining salsa with tomatoes and set aside.

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

Serve topped with salsa and tomatoes.

The original recipe can be found in "Vegetarian Meals", Good Housekeeping, 2006, p. 107