Herb and Potato Frittata Salad with Tomato and Onion Salsa

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.