MEXICAN POTATO TORTA
This is great for ANY meal, even breakfast! I like it at brunch alongside a great big rare rib steak (with lots of extra hot salsa, of course!).
Heat Scale = Medium
Recipe By: Good Housekeeping Magazine (9/97
Serves: 4

1 olive oil
12 ounces red potatoes -- cut in 1/2" cubes
6 eggs
1 jar medium-hot salsa (11-12 oz.)
1/2 teaspoon salt
1/4 teaspoon coarse-ground black pepper
1/4 cup shredded Cheddar cheese
1 medium tomato -- diced

Preheat oven to 425 degrees; heat oil over medium-high heat in non-stick 10" skillet with oven-safe handle. Add potatoes; cover and cook 10 minutes, stirring occasionally until tender and golden brown. In medium bowl, whisk eggs with 1/4 cup of salsa, salt and pepper. Stir in cheese and tomato; mix well. Stir egg mixture into potatoes; cover and cook over medium heat 3 minutes, or until egg mixture begins to set. Remove cover; place skillet in oven and bake 4-6 minutes or until torta is set. To serve, transfer torta to cutting board or platter; cut into wedges and top with remaining salsa.


Copyright 2004 Carol Stevens, Shaboom's Kitchen, All Rights Reserved