Potato frittata with pesto & goat’s cheese

Potato frittata with pesto & goat’s cheese

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(13 ratings)

Prep: 10 mins Cook: 20 mins - 25 mins

Easy

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

  • Vegetarian

Nutrition: per serving

  • kcal426
  • fat26g
  • saturates8g
  • carbs25g
  • sugars1g
  • fibre2g
  • protein23g
  • salt0.9g
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Ingredients

  • 4 medium potato (about 600g/1lb 5oz), thinly sliced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 garlic clove, finely chopped
  • 8 large egg, lightly beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g pack soft rindless goat's cheese, sliced
  • 3 tbsp pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • handful rocket leaves
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • tomato and basil salad, to serve (optional)
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

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.

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Comments, questions and tips

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Jules1909
22nd Aug, 2016
3.8
Nice and easy. Needs a fair bit of seasoning though.
jadell13
11th Apr, 2014
Nice but not quite 5 stars. Needed quite a big pinch of salt & pepper. Next time I make it, I'll quickly fry the potatoes to give it a bit of a crunch.
bananna
5th Jan, 2014
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
11th Aug, 2013
5.05
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.
lepeng
2nd May, 2013
4.05
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
1st May, 2013
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
24th Apr, 2013
4.05
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
27th Dec, 2012
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
6th Nov, 2012
@ Chanonica Since when is it not vegeterian? It's not vegan due to cheese content but it has no meat in it, hence, vegeterian.
Shaeren
9th Jul, 2014
@tanyanightingale Pesto is generally not vegetarian. It contains parmesan cheese which is made with rennet. However there are vegetarian alternatives available commercially and it's easy to make parmesan-free pesto at home too, so the recipe could easily be made veggie friendly.

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thompson52
15th Jan, 2015
Sacla now do a vegan pesto. I found it in the "free from" aisle in Sainsbury's.