Note: The toppings should be warmed before being added to the frittata.
1/2 cup thinly sliced red onion
2 teaspoons butter
3 fingerling potatoes
3 slices thickly sliced applewood-smoked bacon
1 tablespoon minced chives
1/3 cup finely grated Gruyere cheese
1. Heat the oven to 375 degrees. Cook the onion in butter in a small skillet over low heat without coloring until the onion begins to soften, 2 to 3 minutes. Remove from the heat and cool. You should have about 1/4 cup.
2. Meanwhile, steam the potatoes in a tightly covered pan over rapidly boiling water until tender, about 15 minutes. Cool slightly. Rub off the peel with your fingers, then cut the potatoes into one-fourth-inch thick discs.
3. Lay the bacon on a baking sheet and bake in the 375-degree oven until cooked all the way through, but not crisp, about 15 minutes. Slice crosswise into very thin strips.
4. As soon as the eggs are not runny, but not completely set, scatter over the onions, potatoes, bacon, and chives. Guide the eggs from the pan, so it slips evenly onto the plate and top with grated Gruyere cheese.