Potato and Leek Galette
Ingredients
- 1 large russet potato, peeled and grated (1½ cups)
- 1 small leek, white and pale-green parts only, thinly sliced crosswise and rinsed well
- 3 tablespoons all-purpose flour
- 1 pinch of freshly grated nutmeg
- Coarse salt and freshly ground pepper
- Extra-virgin olive oil
- 1 cup watercress, trimmed
- ½ teaspoon fresh lemon juice
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