Cook the bacon in the air-fryer, or however you prefer to cook it, on 400°F/200°C, for 9 to 10 minutes until browned and crisp. Once cooked, chop the bacon & set aside.

Toss the potato with olive oil (you could of course use the fat from cooking the bacon, delicious of course but I prefer to use olive oil as I deem it to be healthier), salt and pepper in a large bowl. Add to an air-fryer and scatter into a single layer if possible. I have an air-fryer with two smaller drawers and I use both of them for this recipe. Cook for 20 minutes at 400°F/200°C shaking once or twice during cooking, or until golden brown and softened. When cooked set potato aside.

Preheat the oven to 350°F/180°C. Brush bottom and side of an ovenproof, 12-inch (30cm) frying pan with a little olive oil.

Tumble the potato into the pan and arrange in an even layer.

Whisk the eggs, cream, nutmeg, garlic and a pinch of salt and pepper together in a large bowl. Add the bacon, cheese and green onions, reserving some for garnish; stir to combine.

Cook for 20 to 25 minutes until the frittata has risen and the surface is puffed, golden brown and eggs have set. Let stand for 10 to 20 minutes before loosening the frittata from the pan with a spatula and sliding it out and onto a large plate. Sprinkle with remaining green onions. Cut into 10 wedges to serve. Serve with a salad if desired.