1.Preheat oven to 180°C (160°C fan-forced).
2.Place potatoes in a large saucepan and cover with cold salted water. Bring to the boil. Cook, 10 minutes, or until just soft. Drain and leave to cool. When cool, cut into small cubes.
3.In a large bowl whisk together eggs and cream, add the rest of the ingredients and stir through. Season with salt and pepper.
4.Heat oil in a medium frying pan over a medium heat, pour egg mixture into pan and cook for 1 minute, reduce heat and cook covered, a further 5 minutes. Remove lid and bake in the oven, 20 minutes.
5.Allow to stand, 10 minutes, then turn out onto a plate. Serve cut into wedges with a green salad and wedge of lemon, if you like.