Potato and Bacon Frittata

Grease a deep 20 cm large frying pan. Boil, steam or microwave potato until just tender; drain. Cool, and slice thinly. In a heated, small frying pan, cook bacon, stirring, until browned; drain on kitchen towels. In a large frying pan, layer half potato; top with half bacon. Repeat with remaining potato and bacon. Pour combined egg and cream over potato and bacon layers. Preheat the grill. Meanwhile, cook frittata over medium heat on the hob until almost set. Place frittata under the grill until browned lightly. Serve with a side of toasted Albany bread.