Mexican Potato And Salsa Frittata

Preheat oven to 425 degrees F.

In a non stick 10 inch skillet with oven safe handle heat olive oil. Add potatoes and cook covered until potatoes are cooked and golden brown.

In a medium bowl with wire whisk or fork beat eggs with 1/4 cup salsa: chopped if necessary, salt and pepper. Stir in cheese. Set aside.

Dice tomato and stir in to remaining salsa. Stir egg mixture into potatoes in skillet and cook over medium heat covered for 3 minutes or until eggs begin to set.

Remove cover and place skillet in oven. Bake 4 to 6 minutes: until frittata is set. Cut into wedges and serve with tomato mixture.