Salami And Potato Frittata Wedges

Fry 2 finely diced potatoes in about 2 tablespoons of oil in a 20cm (8 inch) diameter non-stick frying pan.  Add 50g (1 ¾ oz) of roughly chopped spicy Italian salami and fry, stirring occasionally, for 10 minutes, or until the potato softens.  Add 8 lightly beaten eggs and cook over medium heat for 10 minutes.  Transfer the pan to a preheated grill and cook for 3 minutes or until the frittata is set.  Remove from the pan and allow to cool slightly before cutting into wedges.  Serves 6-8 Calories 155

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Recipe submitted by Kate - Originally posted by "The Essential Pasta Cookbook"