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
Ingredients:
- 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)
Method:
- 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.
- 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.
- 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.
