Step 1

Preheat oven to 350 degrees.

Step 2

On the stovetop, place a 10-inch cast-iron skillet or similar pan over medium-low heat. Sauté diced bacon until just shy of fully cooked, then remove from the pan and strain, reserving a bit of the fat to cook with later.

Step 3

In a mixing bowl, beat the eggs, milk or cream, salt, and both types of pepper.

Step 4

Return 1½ teaspoons of reserved bacon fat to the pan, then add potatoes and cook for long enough to crisp them up. Once the potatoes reach your desired texture, return cooked bacon to the pan. Add 1½ teaspoons of canola oil to the pan and let it heat up for one minute. (This additional oil ensures the pan is coated and helps the eggs release.)

Step 5

Pour beaten egg mixture into pan. Cook for 30 seconds to 1 minute, until the edges begin to set slightly. Give the eggs a stir or two and cook for another 30 seconds.

Step 6

Transfer the pan to the oven and bake for approximately 8 minutes, until the egg mixture has lost all jiggle and the center is fully set. If using cheese, sprinkle it on top and put the pan back in the oven until the cheese melts (though if you’d rather have it half-melted inside the tortilla, we won’t stop you).

Step 7

Cut the frittata into slices and stuff into flour tortillas. Top with avocado, pickled peppers, salsa, hot sauce, and whatever else you like inside a breakfast taco. Serve with refried beans.