In a non-stick skillet, heat over medium heat and add the beef bacon. Cook for about 5-7 minutes, stirring occasionally until crispy.

In the same skillet, add the diced onion or shallots and sauté for 5-8 minutes until translucent.

Add the diced potatoes to the skillet and sauté for about 10-15 minutes until golden brown and fork-tender.

In a large mixing bowl, whisk together the eggs, half-and-half, salt, and pepper. Fold in cooked ingredients and Gruyere cheese.

Return the skillet to medium-low heat and pour the egg mixture over the sautéed ingredients. Cook undisturbed for about 5-7 minutes.

Preheat oven to 375°F (190°C). Transfer the skillet to the oven and bake for 15-20 minutes until puffed.

Allow frittata to rest for about 5-10 minutes before slicing and serving.