Potato Frittata with Pesto and Goat Cheese
(from fearama’s recipe box)
Prep time: 15 minutes
Cook time: 15 minutes
Serves 2 people
Ingredients
- 2 medium potatoes (about 600g/1lb 5oz), thinly sliced
- 1/2 garlic clove , finely chopped
- 4 large eggs , lightly beaten
- 1/2 tbsp olive oil
- 50g pack soft rindless goat's cheese , sliced
- 1 1/2 tbsp pesto
- handful rocket leaves
- tomato and basil salad, to serve (optional)
Directions
-
il the potatoes in salted water for 5 mins until just tender. Meanwhile, heat oven to 220C/200C fan/gas 7. Mix the garlic and eggs together with some seasoning, then drain the potatoes and stir into the egg.
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Heat the oil in an ovenproof frying pan, then tip in the egg and potato mixture. Cook over a low heat for 5 mins or until two-thirds of the frittata is set, then cook in the oven for 10-15 mins until cooked through.
-
Arrange the goat’s cheese round the edge of the frittata and drizzle with the pesto. Top with rocket and serve with a tomato & basil salad, if you like.