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 |
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) |