What you'll need: About 600g white potatoes, peeled and sliced thinly 1 garlic clove, finely chopped 8 large eggs, beaten 1 tbsp olive oil 3 tbsp quality pesto 100g soft rindless goats cheese Handful of rocket Time: 25 minutes Serves: 4 Method First Boil your sliced potatoes in some salted
What you'll need:
- About 600g white potatoes, peeled and sliced thinly
- 1 garlic clove, finely chopped
- 8 large eggs, beaten
- 1 tbsp olive oil
- 3 tbsp quality pesto
- 100g soft rindless goats cheese
- Handful of rocket
Time: 25 minutes
Boil your sliced potatoes in some salted water, for about 5 minutes or until slightly tender. While they’re bubbling away, get the oven pre-heated to a solid 220C. Chuck the chopped garlic into the egg, add plenty of seasoning and give it a good stir. Drain the potatoes, then add to the egg.
Heat your olive oil in a frying pan, then pour in the egg and potato mixture. Cook over a low heat for 5 minutes, or until it’s about a ⅔ set. Take off the heat, and stick the pan in your oven for 15 minutes until cooked all the way through.
Take the pan from the oven, and scatter the goat's cheese all over the frittata. Drizzle the pesto over the top, and pop back into the oven for 3 minutes. Serve with fresh rocket on top, alongside some crusty bread and tomatoes.
This tasty frittata is going to pair beautifully with the Schwarz Rosé 2017. This great rosé wine is perfect for al fresco dining. It is also an absolute winner when paired with recipes featuring goats cheese!
There you have it -- an easy recipe for Goat's Cheese and Potato Frittata!
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