Pre-heat oven to Gas Mark 4 or electric equivalent (Circotherm 160C).

Boil the potatoes in salted water until almost cooked, allow to cool then thickly slice and set aside.

Use a little of the butter to lightly grease a baking dish.

Melt the remaining butter in a frying pan and gently fry the shallots for 4 minutes, stirring only to avoid sticking. Add the garlic, chili and pepper and stir gently but thoroughly. Cook for a further 4 minutes or until all is softened but not burnt.

Beat the eggs and milk together in a mixing bowl, then gently stir in the shallots, garlic, chili and pepper, add the seasoning and finally stir in the ham and cheese.

Layer the potatoes in the greased baking dish, then pour on the egg mixture ensuring that it is distributed evenly.

Cook in the pre-heated oven for 40-45 minutes and serve piping hot onto warmed plates, either on its own or with accompaniments of your choice. A light salad goes well.