In a large skillet, cook bacon until crispy, remove to a pepper towel to drain and chop the bacon. And drain the grease.
Reheat some olive oil add the potatoes and cook them until tender, season with salt.
Whisk the eggs in a large bowl.
Add the eggs to potatoes and gently fold the bacon and green onions.
Bake uncovered at 325˚ for 20 minutes.
Slide the frittata onto a serving platter.
Serves 8 people.