Asparagus-Potato Frittatas

4 yellow or red vine-ripened tomatoes cut into 1/2" dice
Salt, to taste, plus 1 Tbsp. salt
4 asparagus spears, ends trimmed
1 small russet potato, baked, cooled and pealed

1 tsp. chopped fresh oregano

1/2 tsp. minced garlic
2 Tbs. extra-virgin olive oil
Freshly ground pepper, to taste

3 eggs, lightly beaten

1 Tbs. freshly grated Parmigiano-Reggiano

In a bowl, combine tomatoes, garlic, olive oil, salt and pepper.  In a medium pot two thirds full of water, add 1 Tbs. salt and the asparagus; cook until bright green and slightly tender, 2-3 min.; drain.  Slice asparagus tops into 2" pieces, bottoms into 1/4" pieces.  Cut potato into 1/4" pieces.  In a bowl, combine eggs, asparagus bottoms, potato, salt, pepper, Parmigiano-Reggiano and oregano.  In an individual frittata pan over medium heat, lightly oil wells.  Divide egg mixture among wells.  Cook, using a fork to life edges up while tilting pan to let uncooked eggs run underneath.  When frittatas are nearly set, 3-4 min., turn them over and cook until done, 2-4 min. more.  Serve frittatas with tomatoes and garnish with asparagus tops.  Serves 2-4.