(Serves 2)
4 potatoes, peeled, chopped and lightly blanched
20g butter
6 eggs
150ml thickened cream
1 cup grated cheese
Splash of extra virgin olive oil
Salt and pepper
½ bunch chives
Method
Splash oil into a hot pan and fry the potatoes for about 2-3 minutes or until lightly crispy.
Whisk together the eggs and cream, season with salt and pepper.
Combine with the cheese and chopped chives.
Add the butter to the potato pan and pour in the egg mixture.
Fry the frittata until bubbles start to form on the surface, then place on a lid, turn down the heat and cook for 5-10 minutes. (If you prefer, you can fry one side and then place under a hot grill to cook the top of frittata.)
