Herb & Potato Frittata Salad With Tomato & Onion Sa

Name: Herb & Potato Frittata Salad With Tomato & Onion Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 large tomatoes, skinned,seeded and finely chopped (preferably vine ripened); 1 red onion, finely chopped; 1 clove garlic, crushed; ½ teaspoon coarse salt (Kosher); fresh ground black pepper; 2 tablespoons red wine vinegar; ¼ cup extra virgin olive oil; 10 ounces potatoes, washed but not peeled; 6 large eggs; 6 12 ounces ricotta cheese; 1 34 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)

Servings: persons

2 -3 large tomatoes, skinned,seeded and finely chopped (preferably vine ripened)
1 red onion, finely chopped
1 clove garlic, crushed
½ teaspoon coarse salt (Kosher)
fresh ground black pepper
2 tablespoons red wine vinegar
¼ cup extra virgin olive oil
10 ounces potatoes, washed but not peeled
6 large eggs
6 12 ounces ricotta cheese
1 34 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)

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.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 -3 large tomatoes, skinned,seeded and finely chopped (preferably vine ripened), 1 red onion, finely chopped, 1 clove garlic, crushed, ½ teaspoon coarse salt (Kosher), and more.

Yes, Herb & Potato Frittata Salad With Tomato & Onion Salsa falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Herb & Potato Frittata Salad With Tomato & Onion Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions