Mexican Potato Frittata
Grrrrrgh!
Course : Potatoes
From: HungryMonster.com
Serves: 4
 

Ingredients:

1 teaspoon olive oil
12 ounces red skinned potatoes -- in 1/2 inch cubes
6 large eggs
12 ounces salsa
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup sharp cheddar -- grated
1 medium tomato
 

Preparation:

1. Preheat oven to 425F. In non stick skillet with oven safe handle heat olive oil over medium high heat; add potatoes and cook, covered until potatoes are golden brown, about 10 minutes, stirring occasionally. 2. Meanwhile, in amedium bowl, with wire whisk or fork, beat eggs with 1/4 cup salsa, salt and pepper. Stir in cheese; set aside. Dice tomato and stir into remaining salsa. 3. Stir egg mixture into potatoes in skillet and cook over medium heat covered for 3 minutes or until egg mixture begins to set around the edge. 4. Remove cover and place skillet in oven; bake 4-6 minutes in oven until frittata is set. 5. To serve, transfer frittata from skillet to cutting board. Cut into wedges and top with salsa mixture.

 

Nutritional Information:

139 Calories (kcal); 8g Total Fat; (51% calories from fat); 10g Protein; 8g Carbohydrate; 281mg Cholesterol; 722mg Sodium