Frittata with Goats Cheese, Potato and Spinach recipe

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A delightful frittata that will make a great light supper with a green salad and some crusty bread.


This recipe requires less than 30 minutes Preparation time, 10 to 30 minutes Cooking time, and Serves 4




  • 120g/4½oz goats’ cheese, roughly chopped
  • 2 tbsp olive oil
  • 400g/14oz new potatoes, roughly chopped
  • 1 large red onion, finely chopped
  • 8 large free-range eggs
  • 100ml/3½fl oz single cream
  • ½ tsp freshly grated nutmeg
  • handful mint leaves, finely chopped
  • 3 garlic cloves, sliced
  • 150g/5½oz spinach, roughly chopped
  • 12 sage leaves
  • salt and freshly ground black pepper




  • Preheat the oven to 220C/200C Fan/Gas 7. Heat the olive oil in a large ovenproof frying pan over a medium-low heat. Add the potatoes with a pinch of salt and cook, stirring for 8–10 minutes. Toss in the red onion and cook for a further 5 minutes.


  • Meanwhile, crack the eggs into a large bowl. Add the cream, nutmeg, chopped mint and some salt and pepper and whisk well. Set aside.


  • Add the garlic to the pan and cook for 2 minutes, then toss in the spinach and sauté until it begins to wilt. Pour the cream mixture into the pan, stir around for one minute, then remove from the heat.


  • Dot the goats’ cheese evenly over the surface of the frittata and scatter over the sage leaves. Place on the top shelf of the oven for 8–10 minutes, or until the egg has set and the cheese is golden.


  • Remove the frittata from the oven and leave to stand for a few minutes to cool slightly before serving.


Each serving provides 481 kcal, 28g protein, 21g carbohydrates (of which 6g sugars), 31g fat (of which 13g saturates), 4g fibre and 1.2g salt.

How to make Chorizo and Mozzarella Gnocchi bake – Easy Gourmet Recipe


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Upgrade cheesy tomato pasta with gnocchi, chorizo and mozzarella for a comforting bake that makes an excellent midweek meal


The recipe requires 10 minutes preparation time, 25 minutes cooking time, and serves 6





  • 125g mozzarella ball, cut into chunks
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 120g chorizo, diced
  • 2 x 400g cans chopped tomatoes
  • 1 tsp caster sugar
  • 600g fresh gnocchi
  • small bunch of basil, torn
  • green salad, to serve






  • Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.


  • Stir ¾ of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with green salad.





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