Starters, Snacks, Light Meals

Serves 4

• 2 cups diced red potatoes (about ½-inch dice)
• 1 ½ tablespoons olive oil
• 6 large eggs
• ½ teaspoon salt
• ½ to 1 cup Frontera Roasted Tomato Salsa or Frontera Jalapeño Salsa
• 2 to 3 tablespoons chopped fresh cilantro

1. Steam the potatoes in a steamer set over boiling water in a covered medium-size saucepan until tender, 8 to 10 minutes. Remove potatoes from the steamer.
2. Heat the oil in a large (10- to 12-inch), well-seasoned or nonstick skillet over medium.  Add the potatoes and fry until golden on all sides, about 5 minutes.
3. Beat the eggs with the salt and ¼ cup of water in a medium bowl. Add the eggs to the skillet, cook, stirring gently to create large curds, until soft set, about 2 minutes. Serve immediately topped with generous spoonfuls of the salsa and a sprinkling of cilantro.