Serves 4
2 cups diced red potatoes (about 1/2-inch dice)
1 1/2 tablespoons olive oil
6 large eggs
1/2 teaspoon salt
1/2 to 1 cup Frontera Roasted Tomato Salsa or Frontera Jalapeño Salsa
2 to 3 tablespoons chopped fresh cilantro
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.
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.
Beat the eggs with the salt and 1/4 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.
RELATED PRODUCTS: cookbooks, Frontera salsa
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