Frittata with Bacon, Potato and Cheddar

From Cooking for Two 2009 from America's Test Kitchen
Serves 4 (though it's supposed to serve 2)

6 large eggs
2 T half-and-half
1/8 t black pepper & 1/4 t salt in a small bowl
A second bowl of 1/8 t black pepper & 1/4 t salt
8 oz Yukon Gold potato, peeled & cut into 1/2" pieces
1 shallot, minced (about 3 T)
1 1/2 ounces medium cheddar cheese, cut into 1/4" cubes
5 slices of bacon
1 tomato
Other veggies for topping the frittata

1. After frying the bacon, cubing the cheese, preparing the potato, measuring salt and pepper and measuring the half-and-half, adjust an oven rack to be about 6 inches from the broiler element and heat the broiler.

2. Pour off all but 1 T bacon fat from the bacon pan. Add the potato, and the first bowl of salt and pepper. Cook over medium heat for about ten minutes, stirring occasionally, until the potato pieces begin to brown and are almost tender. Add the shallot and continue to cook until the potato is golden brown and tender, and the shallot is softened and lightly browned, 4 to 6 minutes longer.

2. While the potatoes cook, whisk eggs, half-and-half, one bowl of salt and pepper for 30 seconds set aside.

3. Crumble four of the five pieces of bacon. Add the cheese and bacon to the eggs. When the potatoes & shallots are done, add the egg mixture to the skillet and cook, using a rubber spatula to stir and scrape the bottom of the skillet, until large curds form and the spatula begins to leave a wake but the eggs are still very wet, about 1 minute. Shake the skillet to distribute the eggs evenly and continue to cook, for about 30 seconds, without stirring to let the bottom set.

4. Slide the skillet under the broiler and cook until the surface is puffed and spotty brown, yet the center remains slightly wet and runny when cut into with a paring knife, 1 to 2 minutes.

5. Using potholders (the skillet handle will be hot), remove the skillet from the oven. Let sit until the eggs in the middle are just set, about 3 minutes. While you wait, dice tomato and any other vegetables you want to accompany the frittata. Use a rubber spatula to loosen the frittata from the skillet, then slide onto a cutting board, slice into wedges.

6. Serve topped with the remaining bacon, diced tomato and other vegetables.