A delicious Italian classic with a twist. This mouth-watering recipe is perfect for a summer’s evening dinner or a lovely addition to your picnics. A quick and easy recipe packed full of flavoursome Driftwood goat's cheese, onions and pesto! Read on to find out how to make it…
100g Driftwood Goats’ Cheese
4 medium potatoes (roughly 600g)
1 garlic clove, finely chopped
1 large onion
7 large eggs, lightly beaten
2 tbsp olive oil
3 tbsp pesto (see recipe here)
2 tsp Acacia Honey
Salt and pepper to season
A handful of salad leaves to garnish
1) Thinly slice the potatoes and boil in salted water for 5 minutes until partially cooked. In the meantime, heat the oven to 220C/200C fan/gas 7.
2) Dice the onion and place in an oiled, ovenproof pan and lightly fry. Using a mixing jug, combine the garlic and eggs together with some salt and pepper, then drain the potatoes and stir into the mixture, along with the fried onions.
3) Using the same ovenproof frying pan, heat the remaining oil and pour the mixture in. Gently cook over a low heat for 5 minutes, then transfer to the oven to finish cooking for a further 10-15 minutes.