Heat the canola oil in a medium pot to 325 degrees. Mix the flour, salt, paprika, and cayenne pepper in a small bowl. Toss the sliced onions in the flour to coat. Fry the onions for a few minutes or until golden brown and crispy. Remove with a wire strainer and place the onions on a plate lined with paper towels.
In a small non stick pan lightly saute the minced shallot in 1 tbsp of the olive oil until translucent. Mix in the shaved ham, chopped watercress, remaining olive oil, salt, and beaten eggs into the pan stir together off the heat and bake at 350 degrees for 10 minutes.
Mix the loose cress with the shaved parmesan, tobacco onions and a squeeze of lemon juice. Serve on top of the hot frittata.
We’d love to hear your thoughts, ideas and comments on this recipe.