Onion and Potato Frittata with Bacon
Peel onions and cut into thin rings. Sauté onions in 1 tablespoon oil. Peel and slice potatoes. Whisk eggs with milk and Parmesan until smooth and season with salt and pepper. Slice chives crosswise.
Gently fold onions, potatoes and chives into egg mixture. Heat 2 tbsp oil in a pan. Pour in egg and vegetable mixture and cook until eggs are beginning to set around the edges, about 5 minutes.
Preheat oven to 200°C (approximately 400°F). Place the frittata on the second shelf from the bottom and bake until surface is golden, 10-15 minutes. Fry bacon until crispy. Slide frittata out of the pan onto a cutting board, cut into pieces and serve with bacon.