Ingredients

· 4 potatoes

· 1 garlic clove

· 8 eggs

· 1 tablespoon olive oil

· 100 g goat's cheese

· 3 tablespoons pesto

· Handful rocket leaves

Method

Boil the potatoes in salted water for five minutes until just tender. Meanwhile, heat the oven to 220°C. Mix the garlic and eggs together with some seasoning, then drain the potatoes and stir into the egg. Heat the oil in a frying pan, and then tip in the egg and potato mixture. Cook over a low heat until two-thirds of the frittata is set, then cook in the oven for 10-15 minutes until cooked through. Arrange the goat’s cheese round the edge of the frittata and drizzle with pesto. Top with rocket leaves and serve with tomato and basil salad, if you like.