Spanish Salmon Bake

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska Salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
3 Tablespoons vegetable oil
1/2 cup diced yellow onion
¼ cup diced red bell pepper
2 cloves fresh minced garlic
1 can (2.5 oz.) sliced black olives, drained
1 cup frozen diced potatoes
½ cup diced tomato
8 large eggs, beaten well
1 teaspoon dried oregano
2 Tablespoons fresh chopped cilantro
1 teaspoon salt
¼ teaspoon pepper
1 cup white cheese, shredded or crumbled
Preheat oven to 400°F. Drain and flake salmon. Heat oil in frying pan over medium heat.
Stir in onion, bell pepper, garlic, olives and potatoes. Cook 3 to 5 minutes, until garlic is brown and potatoes are slightly cooked.
Remove from heat; evenly spoon potato mixture into spray-coated 9×13-inch baking dish.
Sprinkle on salmon and tomatoes. eggs, oregano, cilantro, salt and pepper; pour over salmon.
Bake 10 minutes; sprinkle on cheese. Continue baking 10 to 15 minutes, until cooked through.