Name: Potato Frittata with Pesto & Goat’s Cheese Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
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 of rocket leaves; Tomato and basil salad, to serve

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Introduction

This potato frittata with pesto and goat’s cheese is a delightful, flavorful dish perfect for any meal of the day. It combines tender potatoes and creamy goat’s cheese with the vibrant freshness of pesto and rocket leaves. Simple to make and wonderfully satisfying, it’s ideal for a comforting lunch or light dinner.

A thin, round pizza on a light wooden board, topped with a golden-brown crust and melted yellow cheese as the base layer. Over this, there are eight dollops of white, soft creamy cheese placed evenly around the pizza. Each dollop is topped with a thick, green pesto sauce that looks slightly chunky. Fresh dark green arugula leaves are scattered across the center of the pizza, adding a leafy texture and color contrast. One slice is being lifted by a woman's hand, showing the slice's thin crust and gooey cheese. The whole setup is on a white marbled surface with a blue and white striped cloth underneath the board. Photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Boil the sliced potatoes in salted water for 5 minutes until just tender. While the potatoes cook, preheat your oven to 220°C (200°C fan)/gas mark 7.
Step 2: Mix the chopped garlic into the beaten eggs and season to taste. Drain the potatoes well, then gently fold them into the egg mixture.
Step 3: Heat the olive oil in an ovenproof frying pan over low heat. Pour in the egg and potato mixture and cook for about 5 minutes, until approximately two-thirds of the frittata is set.
Step 4: Transfer the pan to the preheated oven and bake for 10–15 minutes, or until the frittata is fully cooked through.
Step 5: Remove the frittata from the oven and arrange the goat’s cheese slices around the edge. Drizzle the pesto over the top and scatter with rocket leaves.
Step 6: Serve warm, optionally accompanied by a fresh tomato and basil salad for a bright contrast.

Tips & Variations

Use fresh herbs like thyme or chives in the egg mixture for added flavor.
Swap goat’s cheese for feta or ricotta if preferred.
Try adding sautéed onions or bell peppers to the potato and egg mix for extra texture.
If you don’t have an ovenproof pan, cook the frittata gently on the stove, then finish under a grill to set the top.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. The frittata is best eaten fresh but can also be served cold or at room temperature.

How to Serve

The image shows a pizza with a thin, golden-brown crust laid on a round wooden board, placed on a white marbled surface. The pizza has three main layers: the bottom layer is melted, light golden cheese covering the crust; the second layer consists of dollops of white creamy cheese spread evenly around the edges; the top layer includes green pesto sauce blobs on top of the white cheese, and fresh, dark green arugula leaves scattered mainly in the center. One pizza slice is partially pulled out by a woman's hand, showing gooey melted cheese stretching between the slice and the pizza. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of goat’s cheese?

Yes, cheeses like feta, ricotta, or mozzarella work well and offer a different but delicious flavor to the frittata.

What if I don’t have an ovenproof frying pan?

You can cook the frittata on the stove over low heat and finish it under a preheated grill until the top is set and lightly golden.