Potato frittata with pesto & goat’s cheese

Potato frittata with pesto & goat’s cheese

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(9 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins - 25 mins

Skill level

Easy

Servings

Serves 4

A low-calorie Spanish omelette with potatoes, pesto and cheese to be served in wedges with fresh salad leaves

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
426
protein
23g
carbs
25g
fat
26g
saturates
8g
fibre
2g
sugar
1g
salt
0.9g

Ingredients

  • 4 medium potatoes (about 600g/1lb 5oz), thinly sliced
  • 1 garlic clove, finely chopped
  • 8 large eggs, lightly beaten
  • 1 tbsp olive oil
  • 100g pack soft rindless goat's cheese, sliced
  • 3 tbsp pesto
  • handful rocket leaves
  • tomato and basil salad, to serve (optional)

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Method

  1. Boil 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, April 2012

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Comments

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bananna's picture

Followed the recipe to the letter and it was horrible! Really dry and bland, don't know what I did wrong, all other comments below say it was nice!

sass's picture
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With some leftover cooked new potatoes and some ripe goat's cheese to use up, this was the perfect recipe! And it was delicious. I quartered the ingredients (apart from the garlic and the cheese), left out the pesto but added a few dried herbs and it was lovely. Next time I may add some crumbled crispy pancetta.

simonjohnwicks's picture
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This was nice but I think it could of done without the pesto, found it a bit overpowering with the goats cheese as well.

emmavictoria27's picture

I made this for the first time last but substituted goats cheese for feta and added some sundried tomatoes to the mixture before cooking. Delicious!

natalieerica's picture
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Really nice although when I make it again I'll definitely add a fried white onion to the egg & potato mixture, more like a Spanish omelette as felt that was missing.

jemfey's picture

I've not made this recipe yet but it looks delicious. Tati's comment is not entirely correct. The kind of pesto that you can buy in jars from the supermarket is definitely NOT vegetarian as it contains parmesan. Parmesan is a cheese which is made with animal rennet. If you are vegetarian and want to make this recipe I would suggest making a homemade pesto and replacing the parmesan with a vegetarian alternative hard cheese.

tanyanightingale's picture

@ Chanonica
Since when is it not vegeterian? It's not vegan due to cheese content but it has no meat in it, hence, vegeterian.

destinystar123's picture
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delicious! Made for a picnic

chanonica's picture

Since when is Pesto vegetarian??

aeoconnor48's picture
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This is just beautiful.

Agree as above, no adjustments needed.

I served this with a warm chorizo, baby plum tomato, red pepper and rocket salad, cooked in a dash of red wine vinegar.

This will quickly become a regular.

NOM.

kaelou's picture
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Absolutely delicious. The above comment is right - no adjustments necessary.

alisonpg's picture
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I've made this twice since it was in the April magazine and it's a real hit in our house! No tweaks or modifications to the recipe were needed. Delicious and easy to make, we highly recommend it!

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