Herb & Potato Frittata Salad With Tomato & Onion Salsa

I got this recipe from My Cookbook.net. I love recipes like this and hope you enjoy it too! Prep and cook times are approximate.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• Tomato and Onion Salsa

• 2 -3  large tomatoes, skinned,seeded and finely chopped (preferably vine ripened)
• 1  red onion, finely chopped
• 1  clove garlic, crushed
• 1⁄2 teaspoon coarse salt (Kosher)
•  fresh ground black pepper
• 2  tablespoons red wine vinegar
• 1⁄4 cup extra virgin olive oil

• For Frittata

• 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 (continental)
• 2  tablespoons  finely chopped fresh basil
•  salt and pepper
• 1  bunch watercress, well washed,for serving (4 oz/125 g)

Directions

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.