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Kat's Curried Potato Frittata

1 tbs clarified butter 
1 tbs finely chopped onion 
1 medium Yukon Gold potato 
1/2 tesp mild or hot curry powder 
3 eggs 
1 tesp heavy cream 
kosher salt to taste 

In 10-inch nonstick skillet, melt butter slowly and remove milk solids. Do not let it burn. Chop onion; set aside. Peel potato and grate or slice thinly on grater. Place onion in skillet with butter, top with overlapping potato slices. Cook on medium heat about 1 minute. Stir slightly, cover, reduce heat and continue cooking on medium-low heat until onions and potatoes are softened but not browned. Sprinkle potatoes with curry powder. Meanwhile, whisk together the eggs and heavy cream. When potatoes and onion are cooked through, pour eggs on top. Tip skillet, so eggs cover bottom of pan. Lift edges as they cook so the uncooked egg runs underneath to cook. Cover, if necessary, for a few seconds to finish cooking top. Sprinkle with a little salt to taste and serve immediately.

Pessimism...is, in brief, playing the sure game. You cannot lose at it; you may gain. It is the only view of life in which you can never be disappointed. Having reckoned what to do in the worst possible circumstances, when better arise, as they may, life becomes child's play.

- Thomas Hardy