Tex-Mex Skillet Pasta Pie

6 oz spaghetti

Homemade salsa: 1 28oz can plum tomatoes -- drained and chopped

1 4oz can chopped green chiles

2 tbsp onion -- chopped

2 tbsp cilantro -- chopped

1 tsp red wine vinegar

1/2 tsp minced garlic

1/4 tsp salt

Pie: 3 tsp olive oil

1 c onion -- chopped

6 lg eggs

3 tbsp cilantro -- chopped

1/2 tsp EACH salt and pepper

Bring a large pot of lightly salted water to a boil. Add spaghetti and cook according to package directions. Drain in a colander.

While pasta cooks, mix Salsa ingredients in a medium bowl until bended. Let stand at room temperature for flavors to develop.

Meanwhile, heat 1 tsp of the oil in a 10-inch ovenproof nonstick skillet. Add onion and saute until golden and tender, about 8 minutes. Scrape into a large bowl, add eggs and beat with a fork or whisk until blended. Stir in spaghetti, cilantro and salt and pepper.

Heat broiler. Wipe skillet clean, add remaining 2 tsp oil and heat. Pour in egg mixture, cover and cook over medium-low heat 8 minutes or until bottom is light golden and only the top remains uncooked. Place under broiler 1 1/2-2 1/2 minutes or until top is set.

Loosen edges with a rubber spatula. Slide "pie" onto a serving plate, cut in wedges and serve with the salsa.