Mexican Potato Frittata

This flat, baked omelet combines a jar of salsa with a bit of sharp Cheddar cheese. While the frittata bakes, toss a package of prewashed baby spinach with sliced red onions, sliced fresh pears, and bottled salad dressing for a superquick salad to go with it.

1 PREP 5 minutes   COOK 10 minutes   MAKES 4 main-dish servings

1 teaspoon olive oil

12 ounces red-skinned potatoes,

cut into ½-inch cubes

6 large eggs

1 jar (11 to 12 ounces) medium-hot

salsa

½ teaspoon salt

¼ teaspoon coarsely ground

black pepper

¼ cup shredded sharp Cheddar

cheese (1 ounce)

1 medium tomato, diced

1. Preheat oven to 425°F. In nonstick 10-inch skillet with oven-safe handle (or cover handle with heavy-duty foil for baking in oven later), heat olive oil over medium-high heat; add potatoes and cook, covered, until potatoes are tender and golden brown, about 10 minutes, stirring occasionally.

2. Meanwhile, in medium bowl, with wire whisk or fork, beat eggs with ¼ cup salsa (chopped, if necessary), salt, and pepper. Stir in cheese; set aside. Stir diced tomato into remaining salsa.

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

4. To serve, invert frittata onto cutting board. Cut into wedges and top with salsa mixture.

EACH SERVING About 235 calories | 14 g protein | 20 g carbohydrate | 11 g total fat (4 g saturated) | 327 mg cholesterol | 795 mg sodium.