Potato, Bacon, and Parmesan Frittata

In a covered medium saucepan cook the potatoes in enough boiling lightly salted water to cover about 10 minutes or just until tender. Drain; set aside.
Meanwhile, preheat broiler. In a large broilerproof skillet with flared sides cook bacon over medium-high heat until starting to crisp. Add onion; cook about 5 minutes or until tender. Stir in the cooked potatoes.
In a medium bowl whisk together eggs, Parmesan cheese, the 2 tablespoons parsley, the salt, and pepper. Pour egg mixture over potato mixture. Cook over medium-low heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist).
Place skillet under the broiler, 4 to 5 inches from heat. Broil for 1 to 2 minutes or until top is set and no longer wet. (Or, preheat oven to 400 degrees F and bake about 5 minutes or until top is set and no longer wet.) Let stand for 5 minutes. Slide frittata out onto a serving platter. If desired, sprinkle with additional parsley.

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