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Using a large, nonstick skillet, cook bacon pieces
until crisp.
Reserve 2 tablespoons of bacon drippings. Drain
bacon pieces on paper
towel. Add potato slices to skillet with reserved
bacon drippings.
Cover and cook over medium heat for 12 to 15 minutes
until tender and
lightly browned. Turn potato slices over and turn
down heat to
prevent over-browning (if necessary).
In large bowl, beat eggs, milk, pepper, and salt
until combined.
Stir in cheese, green onion, and basil. Set aside.
Spread cooked potatoes in an even layer over the
bottom of skillet.
Sprinkle the bacon over the potatoes. Pour in egg
misture. Cover,
reduce heat to medium low. Cook 15 to 20 minutes
until top surface of
egg is set. Decrease heat to low if necessary,
to allow center to
cook without over-cooking the edges. Loosen edges
of frittata from
pan, carefully invert onto large serving plate.
Cut into wedges. Put
a dollop of sour cream or salsa on top right before
serving.
