Potato Frittata

By Patrick Gitau

Ingredients

4 medium potatoes, thinly sliced

1 garlic clove, finely chopped

8 large eggs, lightly beaten

1 tbsp sunflower oil

100g Sirimon Halloumi, shredded

3 tbsps homemade pesto

A handful of rocket leaves

Tomato and basil salad, to serve (optional)

Method

Boil the potatoes in salted water for 5 mins until just tender. Meanwhile, heat oven to 180 degrees.

Mix the halloumi garlic and eggs together with some seasoning, then drain the potatoes and stir into the egg.

Heat the oil in an ovenproof frying pan, then tip in the egg and potato mixture. Cook over 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.

Drizzle with the pesto. Top with rocket and serve with a tomato & basil salad, if you like.