This is a great way of using up left over potatoes. Depending on your swallowing needs, use potatoes that are well-cooked and soft, and cut up into smaller pieces or even fork-mash if this helps.

Preparation time:5 minutes

Serves:2 - 4

Cooking time:20 minutes

  • Ingredients
    • 4 medium sized boiled potatoes, thinly sliced
    • 1 garlic clove, finely chopped
    • 8 eggs, lightly beaten
    • 1 tbsp olive oil
    • 100g pack soft rindless goat’s cheese, chopped or sliced
    • 3 tbsp pesto (tomato and basil flavour works well)
    • Salt and pepper
  • Method
    1. Pre-heat oven (220° C, 200° C fan oven, gas mark 7).
    2. Mix the garlic and eggs together, with salt and pepper to season.
    3. Chop the boiled potatoes and stir into the egg.
    4. Heat the oil in an ovenproof frying pan, then tip in the egg and potato mixture.
    5. Cook over a low heat for 5 minutes on the hob, or until two-thirds of the frittata is set.
    6. Then place in the heated oven for 10-15 minutes, until cooked through.
    7. Arrange the goat’s cheese round the edge of the frittata and drizzle with the pesto.