- Special Pricing
- 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 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
- 2 tablespoons finely chopped fresh basil
- Salt and pepper
- 1 bunch watercress, well washed, for serving
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 1/2 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, about 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.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
443 calories; 29g total fat; 343mg cholesterol; 1225mg sodium; 23g carbohydrates; 3g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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