800 g brushed potatoes, peeled, cut into 5mm-thick slices
300 ml tub light thickened cream
2 tsp mild curry powder
300 g thinly sliced leg ham, chopped (can be leftovers)
4 green spring onions, thinly sliced
1 cup grated tasty cheese (100g)
Salt and pepper, to taste
60 g baby rocket leaves
mango chutney, to serve (optional)
- Lightly oil 8-cup capacity, round ovenproof dish (base measures 27cm x 4cm deep).
- Cook potatoes in a large saucepan of boiling water for about 5 to 7 minutes, or until just tender. Drain well.
Whisk eggs, cream and curry powder in a large bowl until combined. Add potatoes, ham, onions and cheese. Season with salt and pepper. Stir gently until combined. Pour into prepared dish.
- Cook in a moderate oven (180C) for about 40 to 45 minutes, or until set and top is golden brown. Remove from oven. Stand frittata for 5 minutes.
- Serve with rocket and chutney (optional).