- 4 medium potatoes (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 eggs, lightly beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tbsp olive oil
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…
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.
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.
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.