Potato and Onion Frittata

2 tablespoons olive oil
2 cups diced red skin potatoes
1 cup diced onion
1 cup sliced mushrooms (optional)
Salt and pepper to taste
8 large eggs, beaten
2 tomatoes, sliced
1/4 to 1/2 cup grated parmesan cheese (fresh)
fresh chives or parsley

Preheat oven on Broil setting. On stovetop, heat olive oil in a 12-inch ovenproof non-stick

skillet. Add diced potatoes and onions (and mushrooms, if desired). Cook over medium heat

until potatoes are fork tender, stirring frequently. Salt and pepper to taste. When potatoes are

tender, pour beaten eggs over potato mixture. Stir to distribute. Cook until egg is mostly set and

everything is beginning to brown on the bottom. Place sliced tomatoes over the top of the frittata

and sprinkle cheese evenly over all.

Put skillet in oven and broil for 3 to 4 minutes until top is nicely browned. (watch carefully!)

Remove from oven and allow to cool for a few minutes. Sprinkle with fresh chives or parsley.

Serve from the pan or run spatula around the edges to loosen and slide out onto serving plate.

Option: Serve with Salsa or ketchup