Ingredients

• 450g desiree or pontiac potatoes, peeled
• 1 tablespoon olive oil
• 1 garlic clove, smashed
• 3 slices wood-fi red bread, crusts removed, cut into cubes
• 6 eggs
• 150ml thickened cream
• 1 tablespoon fresh mixed herbs (such as parsley, chives, basil and rosemary), chopped
• 50g unsalted butter
• 1 onion, finely chopped
• Thinly sliced prosciutto, to serve
• Tomato relish, to serve

Method

• Step 1 Place potatoes in a pan of cold salted water, bring to the boil, then reduce heat to medium and cook for 5 minutes.
• Step 2 Drain, cool and cut into cubes.
• Step 3 Heat oil over medium heat in a nonstick 24cm frypan. Add garlic and cook for 30 seconds to fl avour oil, then remove garlic and discard. Add bread cubes to pan and cook for 2-3 minutes, turning occasionally, until golden.
• Step 4 Remove and drain on paper towel.
• Step 5 Beat together eggs and cream, season with salt and pepper and add herbs. Place the butter in the frypan over medium-low heat, add the onion and cook until soft. Add the potato and fry for about 2-3 minutes, turning, until starting to crisp. Pour the egg mixture into the pan and cook over very low heat with a lid or baking tray covering the top until nearly set (about 6-8 minutes).
• Step 6 Place frittata under a medium grill for 5 minutes to fi nish cooking. Cool slightly before inverting onto a plate. Serve warm with prosciutto and relish.