Recipes | Potato and lemon frittata with watercress & almond salad


Potato and lemon frittata with watercress & almond salad

An unusual and fresh-tasting frittata that would make a perfect brunch dish from Ryn and Cordie's In Search of the Perfect Partner (The Food and Wine Matching Formula) reviewed here.


3 baby potatoes
Oil or butter for greasing the dish
200g firm ricotta
4 large free range eggs
50ml cream
1 tsp cumin
1.5 lemons, zested & juiced (keep separate)
1/4 bunch chives, chopped
Salt & pepper
1 large bunch watercress
1 small red onion, sliced into rings
30ml extra virgin olive oil
80g flaked almonds, toasted

1. Cook the potatoes in boiling water until tender. When cooled slightly, dice into 1cm cubes.
2. Preheat the oven to 180°C.
3. Grease a 25cm pie dish with oil or butter. Place the potatoes in the dish, and crumble the ricotta over the top.
4. Whisk the eggs and cream together, then add cumin, lemon zest and three quarters of the lemon juice (set aside the remaining lemon juice), chives, pepper and salt.
5. Pour this egg mix over the potatoes and ricotta. Bake the frittata for 20-25 minutes or until the egg has set. Set aside to cool slightly.
6. In a bowl, toss the watercress and sliced onion, and drizzle with the olive oil and some lemon juice. Season to taste.

TO SERVE: Plate a wedge of frittata next to a generous portion of salad and sprinkle with the almonds.

MATCH! The freshness and zestiness of a young Semillon makes a fabulous fusion with this frittata. Find one from the Hunter Valley and dig in!


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