Bacon and sweet potato frittata

1. Fry the bacon in a 25cm pan until crispy; let the bacon’s own fat grease the pan.

2. Add the sweet potato and wait until the cubes start to fry before adding 125ml boiling water. Put the lid on and cook until the sweet potatoes are tender and the water has reduced (about 5–10 minutes).

3. Beat the eggs and cream together, season with salt and pepper, and pour into the pan. Reduce the heat and stir, but just until the egg starts to set. Then fry the frittata lightly for about 5 minutes until set.