Southwest Potato Frittata

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Title: SOUTHWEST POTATO FRITTATA
Categories: tex-mex, potato
Yield: 4 servings

2/3 lb (2 medium) potatoes
-- cut into 1/4-inch slices
1 cn Whole kernel corn, drained
-- (8 3/4 ounces)
1 cn Diced mild green chiles
-- (4 ounces)
1 cn Sliced ripe olives; drained
-- (2 1/4 ounce can)
1 Jar sliced pimientos
-- (2 ounces), drained
3 Green onions; sliced
2 tb Chopped cilantro or parsley
8 Eggs; OR...
2 c -Egg substitute
2 tb Water
Pepper, to taste
1/3 c Grated Parmesan cheese

Heat broiler. Place potatoes in shallow 1 1/2- to 2-quart microwave-
safe dish. Cover with plastic wrap, venting one corner. Microwave
on HIGH 5 minutes. Coat 10-inch nonstick skillet with vegetable
cooking spray; add potatoes and cook over medium heat, turning
occasionally, until golden, about 5 minutes. Meanwhile, in medium
bowl mix remaining ingredients except pepper and cheese; season with
pepper. Pour mixture over potatoes. Cover; cook over medium heat
until eggs are almost set, about 10 minutes. Remove cover. Sprinkle
with cheese. Wrap skillet handle in double thickness of aluminum
foil. Place skillet 4 to 5 inches from heat source. Watching closely,
broil 1 to 3 minutes to finish cooking eggs and melt cheese. Cut into
wedges to serve.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Orange and Onion Salad; Warm Corn Tortillas; Strawberries

Nutritional Information Per Serving: 310 calories; 17 g fat; 435 mg
cholesterol; 850 mg sodium; 24 g carbohydrate; 3 g fiber; 20 g
protein.

Source: The Potato Board <recipes@potatoes.com>

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