Herb & Potato Frittata Salad With Tomato & Onion Salsa

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 -3 large tomatoes, skinned,seeded and finely chopped (preferably vine ripened)
• 1 red onion, finely chopped
• 1 clove garlic, crushed
• 1/2 teaspoon coarse salt (kosher)
• fresh ground black pepper
• 2 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil
• 10 ounces potatoes, washed but not peeled
• 6 large eggs
• 6 1/2 ounces ricotta cheese
• 1 3/4 ounces finely grated fresh parmesan cheese
• 2 tablespoons finely chopped flat leaf parsley (continental)
• 2 tablespoons finely chopped fresh basil
• salt and pepper
• 1 bunch watercress, well washed,for serving (4 oz/125 g)

Recipe

• 1 combine all the salsa ingredients in a bowl.
• 2 stir thoroughly and set aside for at least 30 minutes to allow the flavors to develop.
• 3 cook the potatoes whole in boiling salted water until just tender.
• 4 cut into thin slices when cool enough to handle.
• 5 in a large mixing bowl, beat the eggs with the ricotta and parmesan until the mixture is smooth.
• 6 stir in the parsley and basil.
• 7 season with salt and pepper to taste.
• 8 preheat the broiler.
• 9 oil a large frying pan, preferably a nonstick one.
• 10 spread half of the egg mixture over the bottom of the pan.
• 11 arrange the potato slices on top and spread with the remaining egg mixture.
• 12 cook over low to medium heat until the mixture is set, 10-15 minutes.
• 13 lightly brown the top of the frittata under broiler for 2-3 minutes.
• 14 slide the frittata on to a board or cutting surface.
• 15 let cool slightly.
• 16 arrange the watercress over a serving platter.
• 17 cut the frittata into thin wedges and arrange over the watercress.
• 18 spoon on the tomato and onion salsa and serve warm or at room temperature.