Description
A delicious and hearty potato frittata featuring tender thinly sliced potatoes, garlic-infused eggs, creamy goat’s cheese, and vibrant pesto, topped with fresh rocket leaves. Perfect for a satisfying brunch or light dinner, served optionally with a refreshing tomato and basil salad.
Ingredients
Scale
Frittata
- 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
Optional Salad
- Tomato and basil salad, to serve
Instructions
- Prepare Potatoes: Boil the thinly sliced potatoes in salted water for about 5 minutes until they are just tender but not falling apart. Drain and set aside.
- Mix Eggs and Garlic: While the potatoes are boiling, finely chop the garlic and mix it into the lightly beaten eggs with some seasoning such as salt and pepper.
- Combine Potatoes and Eggs: Once drained, stir the boiled potatoes into the egg and garlic mixture, ensuring the potatoes are well coated.
- Cook on Stovetop: Heat 1 tablespoon of olive oil in an ovenproof frying pan over low heat. Pour in the potato and egg mixture. Cook gently for about 5 minutes or until two-thirds of the frittata is set and the edges start to firm up.
- Bake in Oven: Preheat the oven to 220°C (200°C fan)/gas mark 7. Transfer the frying pan to the oven and bake the frittata for 10-15 minutes until fully cooked through and golden on top.
- Add Goat’s Cheese and Pesto: Remove the frittata from the oven and arrange the slices of goat’s cheese around the edge. Drizzle the pesto over the top.
- Garnish and Serve: Top with fresh rocket leaves and serve immediately. Optionally, accompany your frittata with a fresh tomato and basil salad for added brightness.
Notes
- Use an ovenproof frying pan to easily transfer from stove to oven.
- Be careful not to overcook the potatoes in boiling to maintain texture.
- Pesto can be adjusted in quantity based on personal taste.
- For a vegetarian version, ensure the pesto contains no animal-derived ingredients or make your own.
- Allow the frittata to cool slightly before slicing for cleaner cuts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Light Dinner
- Method: Baking
- Cuisine: Italian
Keywords: potato frittata, goat cheese, pesto, Italian frittata, brunch recipe, baked egg dish, easy frittata
