Chop onion. In a 10 inch saute pan heat olive oil over medium high heat. Add bacon and onion. Saute for 3 minutes.

Peel and thinly slice potato and add it to the pan. Toss and saute for a few minutes.

Meanwhile, In a medium bowl add eggs, cheese, salt &pepper.

Mix the eggs with a fork.

Arrange the potato in a thin layer on the bottom of the pan.

Slowly pour the egg mixture over the potatoes. Be sure to cover all the potatoes.

Drop the heat to medium low and cook undisturbed for 10 minutes. You can cover the pan to speed up the process.

When the eggs are just about set, turn off the heat. Place a large dish over the pan and quickly flip the frittata into the dish.

Immediately slide the frittata out of the dish, back into the pan.

Turn the heat back on to medium low. Finish cooking for about 3-5 minutes. Slide the frittata onto a serving dish. Top with fresh parsley if desired.

Slice into wedges and serve.