Name: Potato Frittata with Pesto and 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 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, hearty dish perfect for any meal of the day. Creamy goat’s cheese and fresh pesto add vibrant flavors to tender potatoes and eggs, making it both satisfying and easy to prepare.

A round pizza with a thin, slightly browned crust forms the base; evenly melted yellow cheese covers the surface. There are about seven large dollops of white, creamy soft cheese spread evenly around the pizza’s top, each topped with a rough spoonful of green pesto sauce with visible bits of nuts and herbs. Bright green arugula leaves are scattered across the center, adding contrast to the yellow and white layers. The pizza is on a wooden board, and a woman's hand is lifting one slice out. The background is a white marbled surface with a striped cloth underneath. 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: In a bowl, mix the finely chopped garlic with the beaten eggs and season with salt and pepper. 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, cooking for about 5 minutes until two-thirds of the frittata has set.
Step 4: Transfer the pan to the oven and bake for 10 to 15 minutes, until the frittata is fully cooked through and lightly golden on top.
Step 5: Remove from the oven and arrange slices of goat’s cheese around the edge of the frittata. 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 light, refreshing contrast.

Tips & Variations

Use a non-stick, ovenproof skillet to easily slide the frittata out for serving.
Substitute goat’s cheese with feta for a saltier flavor.
Add chopped herbs like parsley or chives to the egg mixture for extra freshness.
For a vegetarian twist, add sautéed mushrooms or spinach before baking.

Storage

Store leftover frittata in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. It also freezes well—wrap tightly and freeze for up to one month. Thaw thoroughly before reheating.

How to Serve

A round pizza with a golden-brown crispy crust rests on a wooden board placed on a white marbled surface with a blue and white striped cloth under it. The pizza is cut into six slices, one slice slightly separated and held by a woman's hand at the top left. The pizza has a yellowish creamy base layer, likely cheese, topped with evenly placed dollops of white soft cheese. Green dollops of pesto sauce with a slightly coarse texture are scattered on and around the cheese. Fresh green arugula leaves, long and slightly curly, are placed mainly in the center, spreading out a little toward the edges. The whole scene is bright and well-lit, capturing the fresh ingredients clearly. 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, soft cheeses like feta, ricotta, or cream cheese work well and provide different flavors and textures. Choose one that melts slightly but retains some creaminess.

How do I know when the frittata is cooked?

The frittata is done when it is set in the middle and no longer jiggly. It should be lightly golden on top and cooked through when tested with a knife or toothpick.