Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           teaspoon  olive oil
  12            ounces  red skinned potatoes -- in 1/2" 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