yellow flesh potatoes, peeled and diced (approx. 2 cups/500 mL)
each salt and pepper, divided
medium chunky salsa, plus more for garnish
thinly sliced green onions, divided
finely shredded Tex-Mex cheese
Preheat oven to broil. Heat oil in a medium ovensafe skillet over medium heat. Add potatoes and stir occasionally until lightly browned, about 8 to 10 min. Season with half the salt and pepper, cover and cook until potatoes are cooked through, about 5 to 7 min.
Meanwhile, in a bowl, beat eggs with salsa, 3 tbsp (45 mL) green onions and remaining salt and pepper.
Pour egg mixture over potatoes, coating evenly. Sprinkle cheese overtop, place skillet on middle rack of oven and broil until eggs are set and cheese is melted, about 2 to 3 minutes. Remove from oven and cool 2 min. to firm up. Cut into 4 wedges and garnish each with remaining salsa, green onions and the sour cream.
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