Potato frittata recipe with feta and pesto



Today we walk for celebration. And not only us but the whole world, for the second Friday of October is World Egg Day. So we have joined the party and we have put to cook this delicious and healthy food, starting with a recipe frittata potato, feta and pesto, one might say, it is the premium Italian sister of our omelette.

It is a filling dish and, while not takes just fat (only contributing cheese and pesto), is very satisfying. In my home we are very greedy and the size of the potato frittata, feta and pesto was enough to feed four neck leaving a couple of servings to spare. You can use prepared pesto, but the dish will gain a lot if you use homemade basil pesto. Or color.
Ingredients for four to six servings or a pan of 28 cm

600 g potato, 1 clove garlic, 8 eggs, 1 tablespoon extra virgin olive oil, 200 g of feta cheese, 50 g of pesto, salt and pepper.

How to make potato frittata, feta and pesto

Peel the potatoes and cut into thin slices about half a centimeter. A pan filled with water and put the fire. When it begins to boil, season and introduce the potato. Boil for five minutes or until the potato is tender. Drain well to remove all traces of water and let temper a few minutes.

Meanwhile peel the garlic and chop finely, add it to the eggs, we will have in a bowl and beat well. We incorporate the drained potato and 150 g of chopped feta cheese. Salt and pepper to taste, but generously, and engradasa curdle in a pan with oil for five minutes.

We introduce in the oven, preheated to 200 ° C, and finished curdle for 10-15 minutes. If our pan has a removable handle, remove to enter it in the oven. If this is not the case, as you see in the images step by step, we wrap the handle well with foil to prevent burning and ready. We serve the frittata with pesto and the rest of feta cheese spread over the surface.

Preparation time | 30 minutes
Difficulty | Very easy

The speed and ease with which it is prepared, this potato frittata, feta and pesto is ideal for dinners solve those days when we hurry. If we accompany a salad of green leaves have a balanced and nutritious menu in no time. It can be eaten hot or cold, either way is equally rich.