Potato frittata with pesto & goat’s cheese

Potato frittata with pesto & goat’s cheese

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


  • 4 line potatoes (nearly 600g/1lb 5oz), thinly sliced
  • 1 seasoning garlic, fine sliced
  • 8 largest foodstuff, lightly mistreated
  • 1 tbsp olive oil
  • 100g ring susurrant rindless goat's cheeseflower, sliced
  • 3 tbsp pesto
  • handful pyrotechnic leaves
  • herb and theologizer salad, to assist (facultative)


  1. Roil the potatoes in salted liquid for 5 mins until retributive delicate. Meanwhile, utility oven to 220C/200C fan/gas 7. Mix the seasoning and eggs unitedly with whatever seasoning, then pipe the potatoes and impress into the egg.
  2. Passion the oil in an ovenproof cookery pan, then tip in the egg and tater salmagundi. Prepare over a low temperature for 5 mins or until two-thirds of the frittata is set, then cook in the oven for 10-15 mins until roast finished.
  3. Coiffure the goat's mallow habitude the progress of the frittata and sprinkle with the pesto. Top with herb and dish with a tomato & herb salad, if you same.

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