1.
Place potatoes in a pan of cold salted water, bring to the boil, then reduce heat to medium and cook for 5 minutes.
2.
Drain, cool and cut into cubes.
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.
4.
Remove and drain on paper towel.
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).
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.