Mediterranean vegetable & ricotta frittata with garlic sautéed potatoes
Waitrose and Partners

Mediterranean vegetable & ricotta frittata with garlic sautéed potatoes

Our Essential Grilled Vegetable Mix is a freezer staple that makes this frittata shine. This recipe is quick to prepare and costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

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  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook30 mins
  • Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 500g Essential Charlotte Potatoes (or leftover boiled potatoes)
  • 4 tbsp Essential Olive Oil
  • 1 tbsp Essential Butter
  • 1 clove/s garlic, bashed
  • 500g pack frozen Essential Grilled Vegetable Mix
  • 6 Essential Free Range White Eggs
  • 125g Essential Ricotta
  • 4 tbsp grated Galbani Pecorino Romano
  • 25g pack basil


  1. Boil the potatoes in salted water for 15-20 minutes, until tender. Drain and allow to steam dry for a few minutes, then slice into coins. If using leftover boiled potatoes, slice and go straight to next step.

  2. Warm 2 tbsp oil and the butter in a frying pan, add the garlic and sliced potatoes and fry for 7 minutes on each side, until golden. Lift out the garlic clove.

  3. While the potatoes fry, make the frittata. Preheat the grill to high. Heat the remaining 2 tbsp oil in another medium-sized frying pan (approx 20cm across the base, 25cm at the top). Tip in the frozen vegetables and fry for 15 minutes, until any excess water has evaporated and the vegetables are tender and piping hot. Crack the eggs into a jug and beat well with 1/3 of the ricotta, 1 tbsp pecorino, most of the basil (roughly chopped) and seasoning.

  4. Pour the eggs into the pan and swirl around the vegetables. Dot the remaining ricotta over the top and sprinkle with the remaining pecorino. Cook over a low heat for about 5 minutes, before finishing under the grill for a further 5 minutes, or until golden and pulling away from the sides of the pan. Cool in the pan for 5 minutes then scatter over the remaining basil leaves and slice. Serve with the potatoes.

Cook’s tip

Leftover ricotta is never an issue with the right inspiration – fluffy pancake batters, puff pastry tarts, or the layers of a lasagne can all benefit from its creamy, light texture. Search ricotta at for ideas for every season.


Typical values per serving when made using specific products in recipe


2,116kJ/ 508kcals



Saturated Fat












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