Cook Along with Chef Deniz: Spanish Frittata With Herbs And Watercress Salad

July 16, 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 July 16th at 5:30 PM on Facebook Live.

Tonight, Chef Deniz presented 3 recipes tonight for his Vegetarian Tapas 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.

(There are some sound issues at the start of the session, but they are sorted shortly there after - the video was also split into two sections, so continue watching the class below).

Spanish Frittata With Herbs And Watercress Salad

Yields: 4 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 tbsp 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. In a 12 inch cast iron skillet sauté garlic and leeks until wilted.
  2. Season with fennel seeds, salt and pepper and deglaze with sherry vinegar. Cook until evaporated.
  3. 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.
  5. Dress the watercress with lemon juice and olive oil. Serve immediately.

Prep Time: 15 Minutes

Cook time: 15 Minutes

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