Bring a large pan of salted water to the boil. Cut the new potatoes into 1cm rounds. Drop into the boiling water and cook for 6 mins, then drain into a colander and leave to steam dry.

Meanwhile, tip the pancetta into a large, ovenproof, high-sided frying pan with a splash of olive oil set over a medium-high heat. Fry, stirring occasionally for 6-8 mins until the fat has rendered and the pancetta is crisp.

Halve the leeks lengthwise, wash, then finely slice. Add the leeks to the pan with the pancetta, along with another 2 tsp olive oil and a pinch of salt. Cook, stirring occasionally until the leeks have completely collapsed and softened.

Heat your grill to high.

Meanwhile, finely chop the garlic cloves and strip the thyme leaves from the sprigs. Crack the eggs into a jug and whisk well with a fork until the yolk and white are fully combined. Season with salt and a generous amount of black pepper.

Add the garlic and thyme to the pan with the leeks, cook for 1 min more, then tip in the potatoes. Cook, stirring for a couple more minutes, then press everything into a compact layer and pour in the beaten egg.

Swirl the pan so that the beaten egg is evenly coating all the filling, then dot the goats’ cheese across the top. Slide the frittata under the grill for 4-5 mins until the egg has just set with the slightest wobble in the middle. Leave until cool enough to slice and serve with a balsamic-dressed salad. Yum.