Description
A delicious and hearty potato frittata topped with creamy goat’s cheese, vibrant pesto, and fresh rocket leaves. This easy-to-make dish combines tender boiled potatoes with fluffy eggs, baked to perfection in the oven, making it perfect for brunch or a light dinner. Serve it alongside a refreshing tomato and basil salad for a complete meal.
Ingredients
Scale
Main 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
Optional
- Tomato and basil salad, to serve
Instructions
- Boil Potatoes: Place the thinly sliced potatoes in salted boiling water and cook for 5 minutes until just tender. While the potatoes cook, preheat your oven to 220°C (200°C fan)/gas mark 7.
- Mix Eggs and Garlic: In a bowl, combine the finely chopped garlic with the lightly beaten eggs and season well. Drain the potatoes thoroughly and stir them gently into the egg mixture.
- Cook Frittata Base: Heat the olive oil in an ovenproof frying pan over low heat. Pour in the potato and egg mixture and cook for about 5 minutes until the edges are set and about two-thirds of the frittata is cooked through.
- Bake the Frittata: Transfer the frying pan to the preheated oven and bake the frittata for 10-15 minutes until fully set and cooked through.
- Add Toppings and Serve: Arrange slices of goat’s cheese around the edge of the hot frittata, then drizzle with pesto. Scatter fresh rocket leaves on top and serve immediately. Optionally, accompany with a fresh tomato and basil salad for a bright, tangy contrast.
Notes
- Make sure to use an ovenproof frying pan to safely transfer from stovetop to oven.
- You can substitute goat’s cheese with feta or another soft cheese if preferred.
- For a gluten-free meal, ensure pesto and other ingredients do not contain gluten.
- Adjust seasoning in the egg mixture to taste before cooking.
- Leftovers can be refrigerated and gently reheated the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: potato frittata, goat cheese, pesto, Italian brunch, easy frittata, oven-baked eggs, healthy brunch recipe
