Potato frittata with pesto & goat’s cheese

SERVES 4

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)

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