Herb and Potato Frittata Salad
Source of Recipe
Source: Salads -- Cooking With Style
List of Ingredients
For the Salsa:
2-3 large tomatoes (preferably vine ripened), skinned, seeded and finely chopped
1 red onion, finely chopped
1 small clove garlic, crushed
1/2 teaspoon Kosher salt
Freshly ground black pepper
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
10 oz potatoes, washed but not peeled
6 large eggs
6 1/2 oz ricotta cheese
1 3/4 oz finely grated fresh Parmesan cheese
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh basil
Salt and pepper
1 bunch watercress, well washed, for serving
Recipe
Combine all the salsa ingredients in a bowl. Stir thoroughly and set aside for at least 30 minutes to allow the flavors to develop.
Cook the potatoes whole in boiling salted water until just tender. Cut into thin slices when cool enough to handle.
In a large mixing bowl, beat the eggs with the ricotta and Parmesan until the mixture is smooth. Stir in the parsley and basil. Season with salt and pepper to taste.
Preheat the broiler or grill. Oil a large frying pan, preferably a nonstick one. Spread half of the egg mixture over the bottom of the pan. Arrange the potato slices on top and spread with the remaining egg mixture. Cook over low to medium heat until the mixture is set, 10-15 minutes. Lightly brown the top of the frittata under broiler (grill) for 2-3 minutes. Slide the frittata on to a board or cutting surface. Let cool slightly.
Arrange the watercress over a serving platter. Cut the frittata into thin wedges and arrange over the watercress. Spoon on the Tomato and Onion Salsa and serve warm or at room temperature.
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