In 10-inch omelet pan or skillet, stir together salsa and corn. Cook over medium heat, stirring occasionally until mixture bubbles and is hot throughout, about 4 to 5 minutes. With back of spoon, make three indentations in mixture. Break and slip an egg into each indentation. Cover. Cook over medium heat until egg whites are completely set and egg yolks begin to thicken but are not hard, about 4 to 5 minutes. Meanwhile, slice through each tortilla every 1/4 inch to form thin strips. Place strips from either 2 (7-inch) or 1 (10-inch) tortilla/s on each plate. Top tortilla strips on each plate with 1 egg and 1/3 of the salsa/corn mixture. Sprinkle with cheese. Makes 3 servings.

   Both Italians (who call them frittatas) and Spaniards (who call them tortillas) use open-faced omelets as hearty sandwich fixings. The frittata itself takes only about 10 minutes cooking time and you’ll need just a few more minutes to layer the sandwich ingredients. For a super speedy entree, if your market carries them, choose baby spinach leaves, which don’t require chopping. Finish the omelet off with a sprinkling of grated Parmesan or Romano cheese, if you like.