This month's Better Homes & Gardens has a Meatless Monday feature. I quite like meals without meat, but I don't actually have a special day. This fritatta could be a meal in itself or it could accompany a steak, or some fish or chicken. It is quick to prepare, though I found it took a little longer in the pan on the stove than the recipe said. Without the pesto and goat's cheese it is rather bland, but if I didn't have goat's cheese, I would grate some extra sharp Parmesan cheese in with the eggs, and maybe add some chives or spring onions too. Or add some ham or bacon and ignore their Meatless Monday!!!
I used three medium sized waxy potatoes and I just sliced them thinly, those more adept than me could use a mandolin. I substituted baby spinach for the rocket: I am not a rocket fan. Luckily, my frying pan is heat resistant up to 200*C, and although the recipe says to heat the oven to 220*C, I gambled that the fan would compensate for the lower temperature. It did.
All in all, this was a quick and easy recipe, quite filling and you could easily make a version with whatever was in the pantry or fridge. I forgot to add the pesto before I took the photo: oops!!
Potato Fritatta with Goat's Cheese and Pesto serves 4
- 3 or 4 medium waxy potatoes, thinly sliced : about 600g
- salt and pepper
- 1 clove of garlic, finely sliced
- 8 large eggs
- 20ml extra virgin olive oil
- 100g soft goat's cheese, sliced
- 1/4 cup basil pesto
- 1/2 cup baby rocket leaves
Boil the kettle and then fill a saucepan with the water, over a high heat, and add some salt. I put the sliced potatoes in a bowl and covered them with cold water while I waited for the water to come to the boil. That way they don't discolour.
When the water is boiling, add the potatoes and cook for about 5 minutes or until they are tender. Don't cook them too long or they fall apart. Drain well.
Heat the oven to 220*C/200*C fan-forced.
Whisk the eggs and garlic in a large bowl, gently add the potatoes and mix to combine. Season to taste. I had some salt and pepper with chilli flakes.
Heat the oil in an oven proof frypan on the stove over a low-medium heat. I found a low heat was not quite enough, but maybe that is the way the hotplates at our house work. Pour in the potato and egg mixture and spread evenly. Cook for 5 minutes, or until about 2/3 of the fritatta is set. I could see it was set beneath the runny egg still on top.
Put the frypan into the oven and bake for 10-15 minutes, or until the fritatta is cooked through and has a slight golden colour on top.
Remove from the oven carefully as, naturally, the handle will be Very Hot. Arrange the cheese and rocket over the top, then remember to drizzle over the pesto before serving. I also squeezed half a lemon over the green leaves.
And it is good warm, hot or cold!!! I think it would be good picnic food.