Name: Potato frittata with pesto & goat’s cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
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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Potato frittata with pesto & goat’s cheese

Potato frittata with pesto & goat’s cheese

Sara Buenfeld

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins - 25 mins

A star rating of 4 out of 5.19 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal426

low
fat26g
saturates8g
carbs25g
sugars1g
fibre2g
protein23g
salt0.9g

low

Method

step 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.
step 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.
step 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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A star rating of 4 out of 5.19 ratings

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