Jamón and potato frittata

• servings: 6
• total time: 45 min

Ingredients

600g Maris Piper potatoes

150ml olive oil

10 eggs (we love Clarence Court)

100g creme fraiche

50g jamön (dry-cured Spanish ham) slices

50g rocket, to serve

Directions

1 Wash the potatoes (don't peel). Cut into 1cm cubes and fry in the oil until cooked, about 20-25mins. In a large bowl, whisk the eggs with the creme fraiche. Season and stir in the jamön.

2 Pour the egg mixture over the cooked potatoes and turn the heat to medium/low. Cook for 10mins on the hob then place in the oven to cook for another 5-8mins, until the egg has cookéd thpugh.

3 Remove and leave to sit for 1min before turning out of the pan and sery/ng with the rocket..