Potato frittata with pesto & goat’s cheese

Potato frittata with pesto & goat’s cheese

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(10 ratings)

Prep: 10 mins Cook: 20 mins - 25 mins


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

  • kcalories426
  • fat26g
  • saturates8g
  • carbs25g
  • sugars1g
  • fibre2g
  • protein23g
  • salt0.9g
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  • 4 medium potato (about 600g/1lb 5oz), thinly sliced



    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



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

  • 1 tbsp 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 is a generic Italian name for any sauce made by pounding ingredients together.


  • handful rocket leaves



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

  • tomato and basil salad, to serve (optional)



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

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  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 (14)

jadell13's picture

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'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.

lepeng'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.

Shaeren's picture

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.

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.


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!

Questions (0)

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Tips (1)

thompson52's picture

Sacla now do a vegan pesto. I found it in the "free from" aisle in Sainsbury's.

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