1 1/2 cups of grated russett potatoes
8 oz. cherry, grape or mini heirloom tomatoes, chopped
3 T. flour
1 tsp. garlic powder
1/4 tsp. nutmeg
Freshly ground pepper
2 - 3 T. olive oil
1 c. watercress, trimmed of bottom portion of stem
1/2 tsp. lemon juice
1/2 c. sliced red onions
Place grated potato in a bowl of cold water and let soak 10 minutes to remove excess starch.
Drain well in a salad spinner or squeeze in a clean kitchen towel or cheesecloth to remove excess water. Combine potato, tomatoes, flour, garlic powder, nutmeg, 3/4 teaspoon of salt and 1/4 teaspoon pepper.
Heat 2 tablespoons olive oil in a large, non-stick or cast iron skillet over medium heat. Scatter potato mixture in skillet and gently press into an even layer with a spatula. Cook until golden on bottom, about 6 minutes.
Run a flexible spatula around the edge of the skillet, invert the galette onto a plate then slide galette back into the skillet. Raise heat slightly to medium high and cook until other side is golden brown, about 4 to 5 minutes.
Slide galette onto final serving plate. In a bowl, toss watercress with lemon juice and 1.5 teaspoons of oil and place on top of the galette. Scatter onion slices around and serve immediately.
Yields 8 wedges.
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