Active Time
30 MIN
Total Time
45 MIN
Yield
Serves : 4

How to Make It

Step 1    

Preheat the oven to 350°. In a medium, nonstick ovenproof skillet, heat 3 tablespoons of the olive oil. Add the potatoes and cook over moderate heat, turning and stirring occasionally, until the slices are tender and beginning to brown, about 7 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Stir in the slices of serrano ham and season with salt and pepper.

Step 2    

Season the eggs with salt and pepper and gently stir them into the skillet. Cook over moderate heat until the eggs are just beginning to set at the edge, about 3 minutes. Transfer the skillet to the oven and bake the frittata for about 12 minutes, until the eggs are completely set.

Step 3    

Meanwhile, in a large bowl, whisk the vinegar with the remaining 2 tablespoons of olive oil. Add the watercress, season with salt and pepper and toss.

Step 4    

Cut the frittata into wedges and serve with the watercress salad on the side.

Serve With

Crusty bread.

Suggested Pairing

The Spanish would drink red wine with this variation on a classic tapas dish. Rioja is a great choice.

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