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Potato frittata with pesto & goats cheese
- 4 medium potatoes (about 600g/1lb 5oz), thinly sliced
- 1 garlic clove , finely chopped
- 8 large eggs , lightly beaten
- 1 tbsp olive oil
- 100g pack soft rindless goat's cheese , sliced
- 3 tbsp pesto
- handful rocket leaves
- tomato and basil salad, to serve (optional)
Directions:View on BBC Good Food
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