Instructions:
- Preheat the oven to 320°F or gas mark 3.
- Heat Kerrygold Salted Butter in a frying pan and when hot add the slices of potato, season with sea salt and freshly ground black pepper. Fry for five minutes turning occasionally until they have a little colour. Then remove from the pan and set aside.
- Whisk the eggs in a large bowl, and stir in the grated zucchini, Kerrygold Dubliner Cheese, scallions and season with sea salt and freshly ground black pepper.
- Pour the egg mixture over the potatoes and using a spoon evenly distribute the ingredients around the pan. Allow to cook for three minutes so a base cooks on the bottom. Then transfer to the pre-heated oven for 10 minutes.
- While the frittata is cooking, making the pesto. Place the fresh basil, extra virgin olive oil, almonds, garlic, sea salt, and parmesan in to a food processor. Blend until you have a rough paste.
- Serve a slice of frittata with the pesto drizzled over the top. If you have any pesto left over you can keep it in a sterilised jar in your fridge for up to one month.