Olive Potato Frittata

2 tablespoons olive oil -- or cooking oil

2 medium potatoes (11oz each), thinly sliced -- about 2 cups

1 medium onion, cut into thin wedges

2 cloves garlic, minced

1/2 teaspoon salt -- divided

1/4 teaspoon pepper

8 eggs

2 tablespoons snipped fresh oregano -OR- 1tsp dried

1/2 cup sliced pitted ripe olives

1/4 cup finely shredded provolone or Parmesan

In a 10" broiler-proof or regular skillet, heat oil. Add potatoes, onion, garlic, 1/4 tsp of the salt, and the pepper. Cover and cook over medium heat for 5 minutes. Turn potato mixture with a spatula. Cover and cook for 5-6 minutes more till potatoes are tender, turning mixture once more.

In a medium mixing bowl, beat together eggs, oregano, and the remaining salt. Pour egg mixture over hot potato mixture. Sprinkle with olives. Cook over medium heat.

As the mixture sets, run a spatula around the edge of the skillet, lifting egg mixture to allow the uncooked portion to flow underneath. Continue cooking and lifting edges till egg mixture is almost set (the surface will be moist).

Place the broiler-proof skillet under the broiler 4-5" from the heat. Broil for 1-2 minutes or till top is set. (Or, if using a regular skillet, remove the skillet from the heat; cover and let stand for 3-4 minutes or till the top is set.)

Sprinkle the top with finely shredded provolone or Parmesan cheese. Serve immediately. To serve, cut the frittata into wedges. Makes 4 main-dish servings.

Per serving: 340 Cal / 2g Fat / 7g Sat Fat / 431mg Chol / 671mg sodium / 21g Carb / 2g Fiber / 17g Prot.