Heat 3 tablespoons olive oil in a large pan, add the diced potatoes and cook until tender and lightly golden, then transfer to a bowl.
In the same pan, add the remaining 3 tablespoons olive oil, sauté the diced onion and garlic until fragrant.
Add the ground meat, cook until browned and season with salt, black pepper, cayenne and Herbes de Provence.
In a bowl, whisk the eggs with a little salt, black pepper and roasted potato seasoning.
Lightly oil a wide non‑stick pan, then layer half of the potatoes, some cheddar, all the meat mixture, more cheddar and the remaining potatoes.
Pour the egg mixture evenly over the layers.
Cover and cook over medium‑low heat for 10–12 minutes until mostly set.
Flip carefully using a large plate, return to the pan and cook the other side covered for another 10–12 minutes until fully set and golden.