Potato frittata with pesto & goat’s cheese
A low-calorie Spanish omelette with potatoes, pesto and cheese to be served in wedges with fresh salad leaves
- Prep: 10 mins
Cook: 25 mins
- Serves 4
- Easy
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
-
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.
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