1 Peel the potatoes using your stainless steel peeler, then cut into chunks.

2 Bring a pan of salted water to the boil. Add the potatoes and cook for 15 minutes until just tender. Drain well and allow to steam dry.

3 Heat a little olive oil in your Whatever Pan over medium heat. Add the onion and garlic and cook for 3–4 minutes until softened.

4 Add the pancetta and cook until golden and crisp. Remove from the pan and set aside.

5 Roughly dice the cooked potatoes, then transfer to a large bowl.

6 Add the cooked pancetta mixture, grated Gruyère, chopped parsley and beaten eggs. Season generously with salt and black pepper and mix well.

7 Add a little more oil to the cleaned Whatever Pan. Spoon the potato mixture into the pan, pressing down gently to form an even layer.

8 Cook over medium heat for 15 minutes until golden and crisp underneath.

9 Carefully flip onto a plate, then slide back into the pan to cook the other side for a further 15 minutes until crisp and cooked through.

10 Serve hot with cherry tomatoes if desired.