This cheese feast from real food enthusiast Clodagh McKenna combines all the goodness of Ireland and cooks them up Mediterranean-style
Serves 4
1. Beat the eggs together and season with salt and pepper.
2. Melt the butter in a small, ovenproof frying pan or omelette pan, tilting the pan to coat it evenly. Add the eggs to the pan and turn down the heat as low as it will go.
3. Add the potato and both cheeses. Leave to cook gently for 2 minutes – the underneath should be set and the top still runny.
Raw milk cheese is cheese made from unpasturised milk. Clodagh uses three delicious Irish cheeses but you can find an array of British cheeses made from unpasturised milk in most supermarkets and cheesemongers.
4. Then, place the pan under a preheated hot grill until the top sets. Slide a knife under the frittata and tip out gently on to a plate.
5. Slice into wedges and serve with a drizzle of sun-dried tomato pesto.
