600 grams new potatoes
2 tablespoons olive oil
150 grams streaky bacon, roughly chopped
2 cloves garlic, crushed
4 spring onions, thinly sliced
8 large eggs, size 7
½ cup cream
1 tablespoon Dijon mustard
¼ cup each parsley and basil, roughly chopped
1 ball fresh mozzarella in whey, drained and sliced parmesan for grating
purchased tomato kasundi and garlic aioli, for serving
Preheat the grill to its highest setting.
Scrub the potatoes and slice 1cm thick. Cook the potatoes in boiling salted water until just tender. Drain well.
Heat the oil in a large ovenproof sauté pan. Add the bacon and cook until lightly golden. Add the garlic, spring onions and potatoes, season and cook for 5 minutes, gently turning to combine.
Whisk the eggs, cream and mustard together, season and stir in the herbs. Pour into the pan and gently stir to combine. Place the cheese over the top, along with a good grating of parmesan. Cook over a medium-low heat until almost set.
Place under the grill until firm and golden. Slide out of the pan onto a large piece of baking paper or a plate and serve warm or at room temperature.