Heat 1 tablespoon of olive oil in a large saucepan or deep frying pan.

Peel and finely chop the shallots, add to the pan and cook on a low heat for around 5 minutes until they start to soften.

Peel the garlic and mince or grate it, add to the shallots with a pinch of salt and cook for another minute, being careful not to let the garlic burn.

Remove the garlicky shallots from the pan and set aside.

Peel the potatoes and cut in the slices – depending how big the potatoes are, you may want to cut them in half first before slicing.

Add another tablespoon to the pan turn the heat up to medium.

Add the sliced potatoes, a pinch of salt and some black pepper.

Cook until the potatoes have softened, this will take around 10 – 15 minutes.

Wash the ground elder leaves, drain, and chop.

Once the potatoes have cooked through and softened, add the shallot mixture back in, along with the ground elder leaves, and stir everything together until the ground elder leaves have wilted.

Transfer everything to an oven proof baking dish.

Set your oven to heat to 200 C, or 180 C for a fan oven.

Whisk the 6 eggs, together with the cream, finely grated Parmesan, and a pinch of salt and pepper.

Pour the egg mixture over the potato mixture in the baking dish.

Sprinkle the grated cheddar on top.

Bake in the oven for 10-12 minutes until the egg mixture is set and the cheddar topping is started to turn golden brown.