Potato frittata with pesto & goat’s cheese

• medium potatoes↗4

  (about 600g/1lb 5oz), thinly sliced

• garlic clove↗1

  finely chopped

• large eggs↗8

  lightly beaten

• olive oil↗1 tbsp tbsp
• soft rindless goat's cheese↗100g g

  sliced

• pesto↗3 tbsp tbsp
• rocket↗

  leaves

• tomato and basil

  salad, to serve (optional)

Step-by-step instructions

1. 1

   Boil the potatoes in salted water for 5 mins until just tender. Meanwhile, heat oven to 220C/200C fan/gas 7. Mix the garlic and eggs together with some seasoning, then drain the potatoes and stir into the egg.

2. 2

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

3. 3

   Arrange the goat’s cheese round the edge of the frittata and drizzle with the pesto. Top with rocket and serve with a tomato & basil salad, if you like.