About this recipe:A mixture of cream and eggs are poured over sliced potatoes and roasted red peppers in a pan, then topped with goat cheese and browned under the grill. A sprinkling of fresh basil gives this pretty dish extra flavour and colour.
2 tablespoons olive oil
6 small potatoes, thinly sliced
200g diced roasted red pepper
2 tablespoons minced garlic
salt and pepper to taste
1/2 teaspoon minced fresh basil
80ml double cream
75g goat cheese, crumbled
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat the grill and set the oven rack on the top shelf nearest the heat source.
Heat the olive oil in a pan over medium heat; arrange the potatoes in the hot pan in an even layer. Cover and cook the potatoes until they start to turn tender, about 10 minutes. Stir in the red peppers and garlic; sprinkle with salt and pepper. Cook and stir the potato mixture until the garlic begins to soften, about 2 minutes. Add basil and cook the mixture, stirring occasionally, until the basil has softened, about 2 more minutes.
Whisk the eggs and cream together in a bowl; pour the egg mixture over the vegetables in the pan. Sprinkle goat cheese on top, cover the pan and reduce the heat to low. Cook until the eggs are set but not dry, 3 to 5 minutes. Uncover the pan and place it under the grill until the top of the frittata has browned, about 2 minutes.