Potato frit­tata with pesto & goat’s cheese

Serves 4 Prep 10 mins Cook 20-25 mins

Easy Cook - - CONTENTS -

4 medium pota­toes, thinly sliced 1 gar­lic clove, finely chopped 8 large eggs, lightly beaten 1 tbsp olive oil 100g pack soft rind­less goat’s

cheese (or veg­e­tar­ian cheese), sliced 3 tbsp pesto (check la­bel if veg­e­tar­ian) hand­ful rocket leaves, to serve tomato & basil salad, to serve (op­tional)

1 Boil the pota­toes in salted water for 5 mins un­til just ten­der. Mix the gar­lic with the egg, sea­son, then drain the pota­toes and stir into the egg. Heat oven to 220C/200C fan/gas 7.

2 Heat the oil in an oven­proof fry­ing pan, then tip in the egg and potato. Cook over a low heat for 5 mins or un­til two-thirds set, then trans­fer to the oven for 10-15 mins un­til cooked through.

3 Ar­range the cheese around the edge of the frit­tata, driz­zle with pesto and top with rocket. Serve with a tomato & basil salad, if you like. PER SERV­ING 426 kcals, fat 26g, sat­u­rates 8g, carbs 25g, sug­ars 1g, fi­bre 2g, pro­tein 23g, salt 0.9g

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