Mexican Potato Frittata
Serving Size / Yield
- 1 tsp. olive oil
- 12 oz. red-skinned potatoes, cut into 1/2-inch pieces
- 6 lg. eggs
- 1 12-oz. jar salsa
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 C. shredded sharp cheddar
- 1 med. tomato
Preheat oven to 425 degrees. In oven-safe nonstick skillet, heat oil over medium-high heat until hot; add potatoes and cook, covered, until potatoes are tender and golden brown, about 10 minutes, stirring occasionally.
Meanwhile, in medium bowl, with whisk, beat eggs with 1/4 cup salsa, salt and pepper. Stir in cheese; set aside. Chop tomato and stir into remaining salsa
Stir egg mixture into potatoes in skillet and cook over medium heat, covered, until mixture begins to set around the edge, about 3 minutes. Remove cover and place skillet in oven; bake until frittata is set, 4 to 6 minutes.
To serve, transfer frittata to cutting board. Cut into wedges and top with salsa mixture.
Each serving: About 235 calories, 14g protein, 20g carbohydrate, 11g total fat (4g sat.), 327mg cholesterol, 795mg sodium.