Preheat the oven to 375°F (190°C).

Cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels.

In the same skillet, add the diced potatoes and cook until tender, about 10 minutes.

In a mixing bowl, whisk together the eggs, salt, and pepper.

Crumble the cooked bacon and add it to the egg mixture along with the shredded cheese.

Pour the egg mixture over the cooked potatoes in the skillet.

Cook on the stovetop for 5 minutes until the edges begin to set.

Transfer the skillet to the preheated oven and bake for 20 minutes until the frittata is puffed and cooked through.

Remove from the oven and let cool for a few minutes before slicing.

Serve warm or at room temperature.