Frittata with rustic rocket pesto
For the frittata
- 1 tbsp olive oil
- 100g/3½oz Anya potatoes, thinly sliced lengthways
- ½ onion, peeled, finely sliced
- ½ leek, finely sliced
- 2 baby carrots, sliced
- 4 free-range egg yolks
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
For the rocket pesto
For the frittata, heat the olive oil in a frying pan, add the potatoes and fry for 3-4 minutes. Add the onion, leek and carrot and fry for 3-4 minutes or until cooked but still firm.
Whisk the egg yolks with the double cream and season with salt and freshly ground black pepper. Pour over the vegetables in the frying pan and cook until the base is set. Flip and cook on the other side for 2-3 minutes or until golden-brown. Slide onto a plate and cut into wedges.
For the rocket pesto, mix together the rocket, garlic, olive oil and seasoning in a small bowl. Pour the pesto over the wedges of frittata. Serve.