Cook Along with Chef Deniz: Spanish Frittata with Herbs and Watercress Salad

August 06, 2020

Cook Along with Chef Deniz: Spanish Frittata with Herbs and Watercress Salad

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. 

Originally presented as a Cook-Along live class on August 6th at 5:30 PM on Facebook Live.

Tonight, Chef Deniz presented 3 recipes tonight for his Sablefish feature live class. Open the other recipes he featured tonight in your browser so you can work across his menu as you watch his archived video.


Spanish Frittata with Herbs and Watercress Salad

Yields: 2 portions.


  • 1/2 lbs potatoes, roasted until soft and lightly browned
  • 1/2 leeks, white parts sliced only
  • 3 cloves of garlic
  • 10 gram each of Italian parsley, dill, green onions, chopped coarse
  • 8 large eggs
  • 1/2 tblsp fennel seeds
  • 300 ml of heavy cream
  • 1 bunch watercress, cleaned and trimmed
  • 10ml sherry vinegar
  • 1 lemon, juiced
  • Olive oil
    • *Available from Well Seasoned


  1. Preheat your oven to 400F.
  2. In a 12 inch cast iron skillet sauté garlic and leeks until wilted.
  3. Season with fennel seeds, salt and pepper and deglaze with sherry vinegar. Cook until evaporated. Whisk eggs and cream, season to taste. Add the herbs, potatoes to the hot skillet and pour in the eggs. Move the skillet to the oven and bake around 15 minutes, or until it is golden brown and lightly set in the middle.
  4. Once cooked, chill slightly and tip onto a serving plate. Dress the watercress with lemon juice and olive oil. Serve immediately.

Prep Time: 15 Minutes

Cook time: 25 Minutes

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