Phil Vickery: Try this mouth-watering frittata with potato pesto and peas.

• Serves: 4 persons
• Preparation time: 15 minutes
• Cooking time: 20 minutes

Ingredients
3 potatoes, skin on
2 onions, peeled and finely chopped
6 tbsp oil
6 medium eggs
1 x 190g jar red pesto
75g Emmenthal cheese, roughly grated
100g cooked peas

Method
1. Pre heat the oven to 190°C gas 5.
2. Boil the potatoes in their skins until cooked through, then drain well and remove the skins.
3. While the potatoes are cooking, heat the oil and cook the onions for 10 minutes to soften.
4. Place the eggs into a bowl, add the pesto and mix well, then add the grated Emmenthal cheese.
5. Slice the potatoes thickly then lay half of them in the bottom of an ovenproof frying pan with a couple of tablespoons of oil.
6. Add the onions and spread out evenly, then pour over half the egg mixture.
7. Add the rest of the potatoes and the peas and last of the egg mixture.
8. Bake in the pre heated oven for 20 minutes, or until set firmly.
9. Remove from the oven and cool, then, chill well. Cut when ready to serve.

Copyright Phil Vickery
October 2009