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)
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.