This Month's Recipe...
August 2023 - New Potato and Watercress Frittata
From Dinner & Party, p212
The Italian answer to Spanish tortilla, frittata is not as thick in shape and is served dusted with grated fresh Parmesan or pecorino cheese. You can vary frittata to suit the season - see options on p213 of Dinner & Party. You do not need to add potato to every frittata, but for the garden party it makes the frittata more substantial and filling. You will notice I make mine with duck eggs, not just because their yolks are a lovely colour but because they cling well to the vegetables. Hen's eggs are fine if duck eggs are not available.
Makes 1 frittata (serves 10, or 20 as part of a menu)
Serving dish: large board or flat plate
12 new potatoes, scrubbed
1 tbsp extra virgin olive oil
2 bunches watercress, tops only (no tough stalks)
salt and freshly ground black pepper
6 duck eggs, beaten with a pinch of salt
4 tbsp freshly grated Parmesan or pecorino cheese
Put the potatoes in a pan, cover with water and bring to the boil. Simmer for about 10 minutes until just tender. Drain, allow to cool, then cut into 5mm slices. Set to one side.
Preheat the grill to a medium-low setting. Heat the oil in a 20 cm non-stick frying pan. Add the watercress and stir-fry for a minute or so until the leaves begin to wilt. Add the potatoes, season with a pinch of salt and a few grinds of black pepper, then stir to mix with the watercress.
Turn the heat right down and pour over the beaten egg. Cook very slowly. When the egg mixture has half-solidified and looks golden brown underneath if lifted with a palette knife, place the pan under the grill to cook the surface. When the egg feels firm if pressed with a finger, remove from the heat.
Place a flat plate or board over the pan and invert it. When the frittata is cool, scatter the grated cheese generously over the surface.