Preparation / Directions:
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.
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