Pork Frittata with Spicy Apples

1 large potato, cut into chunks
500g pork mince
1 medium onion, finely chopped
2 tsp dried sage
2 Tbsp chives, finely chopped
1 lightly beaten egg
salt and pepper to taste
2 tsp oil

3 medium apples
20g butter
1/2 cup water
1/2 tsp ground ginger
1/2 tsp mixed spice
2 Tbsp fruit chutney

Boil the potato until just soft.  Mash until chunks are just broken
up; don't over mash.  Put potato, mince, onion, herbs and egg in
a bowl and combine thoroughly.  Fatten the mixture into a lightly
oiled frying pan (about 20cm) cook for 8 minutes over a medium
heat.

Slide the frittata onto a dinner plate.  Wipe the pan with a paper
towel, lightly brush with oil and place upside down over the plate.
Invert the plate over pan to replace the frittata.  Cook a further
8 minutes.  Serve with the apples.

To Make Spiced Apples:  Peel, core and slice the apples thinly.
Heat butter in a small pan and stir-fry over a low heat 2 minutes.
Add the water, spices and chutney; cover, simmer for 15 minutes,
stirring occasionally.