Potato frittata with pesto & goat’s cheese

Potato frittata with pesto & goat’s cheese

  • Rating: 4 out of 5.18 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • 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
Advertisement

Ingredients

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

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.18 ratings
Advertisement
Advertisement
  • Presto coffee

    New! Good Food Deal Get two bags of premium coffee beans for £20 + P&P

    Get offer
Advertisement

Sponsored content