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Potato frittata with pesto & goat’s cheese

Potato frittata with pesto & goat’s cheese

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A star rating of 4 out of 5.19 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal426
fat26g
saturates8g
carbs25g
sugars1g
fibre2g
protein23g
low insalt0.9g
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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)

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.

Goes well with

Recipe from Good Food magazine, April 2012

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Overall rating

A star rating of 4 out of 5.19 ratings
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