Potato frittata with pesto & goat’s cheese

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• AlisonPG

  22 March 2012

  AlisonPG rated and commented on this recipe

  

  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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• Rachel

  09 May 2012

  Rachel rated this recipe

  

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• kaelou

  13 June 2012

  kaelou rated and commented on this recipe

  

  Absolutely delicious. The above comment is right - no adjustments necessary.

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• pussycat253

  18 June 2012

  pussycat253 rated and commented on this recipe

  

  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.

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• Chanonica

  28 September 2012

  Chanonica commented on this recipe

  Since when is Pesto vegetarian??

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• destinystar123

  02 October 2012

  destinystar123 rated and commented on this recipe

  

  delicious! Made for a picnic

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• Tati

  06 November 2012

  Tati commented on this recipe

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

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• AJG

  11 December 2012

  AJG rated this recipe

  

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• Jemina

  27 December 2012

  Jemina commented on this recipe

  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.

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• Natalieerica

  24 April 2013

  Natalieerica rated and commented on this recipe

  

  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.

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• EmmaVictoria

  01 May 2013

  EmmaVictoria commented on this recipe

  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!

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• Si Wicks

  02 May 2013

  Si Wicks rated and commented on this recipe

  

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

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 - 25 mins

Vegetarian

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)

PER SERVING

426 kcalories, protein 23g, carbohydrate 25g, fat 26 g, saturated fat 8g, fibre 2g, sugar 1g, salt 0.9 g

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