Categories: April

Ingredients

• 450g Desirée potatoes
• 2 tbsp olive oil
• 1 garlic clove, smashed
• 3 thick slices white bread, crusts removed and cut into cubes
• 6 medium eggs
• 142ml double cream
• small handful mixed chopped fresh herbs, such as parsley, chives and rosemary
• 50g unsalted butter
• 1 onion, finely chopped

Directions

1. Cut the potatoes into cubes and put in a saucepan of cold water over a high heat. Bring to the boil, reduce the heat slightly and simmer for 5 minutes. Drain and set aside.

2. Heat the olive oil in a 24cm non-stick frying pan over a medium heat. Add the smashed garlic clove and cook for 30 seconds to flavour the oil, then remove and discard the garlic. Add the bread to the oil and cook, stirring for a few minutes, until pale-golden. Remove and set aside on kitchen paper.

3. In a large bowl, beat together the eggs and cream, then stir in the herbs and season to taste. Melt the butter in the same frying pan over a medium-low heat. Add the onion and cook for 5 minutes, stirring, until softened. Add the potato and cook for a few minutes, stirring occasionally. Stir in the cooked bread cubes, then pour the egg mixture evenly into the pan. Reduce the heat to low and cover the pan with a lid or baking tray. Cook for about 10 minutes, or until the top is nearly set all over.

4. Meanwhile, preheat the grill to medium. Pop the frittata under the grill for 4-5 minutes, until just set all over and turning golden. Carefully slide the frittata out onto a serving plate. Cut into 6 wedges and serve hot or warm, with slices of prosciutto and tomato relish.

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