Potato and Bacon Frittata

Preheat oven to 400 degrees F. Heat a 12-inch cast-iron skillet or ovenproof nonstick pan over medium heat. Add bacon and cook, stirring occasionally, for about 5 minutes, or until crisp and golden. Using a slotted spoon, transfer bacon to a medium bowl. Add onions, bell peppers, scallions, garlic, and thyme to drip­ pings in skillet and cook, stirring often, for about 3 minutes, or until onions are tender. Using a slotted spoon, transfer vegetable mixture to bowl with bacon, leaving pan drippings in skillet. Meanwhile, grate potatoes on large holes of a box grater. Increase heat under pan to medium-high, add potatoes, and stir to coat with drippings. Press down potatoes with a metal spatula and cook, without stirring, for about 5 minutes, or until bottom is lightly browned. Scatter bacon-vegetable mixture over potatoes. In a large bowl, whisk eggs, salt, and paprika together just until com­bined. Pour over vegetables and bacon. Transfer pan to oven and bake for about 25 minutes, or until frittata is puffed and golden. Loosen edges of frittata with a silicone spatula and gently slide it onto a large serving plate. Cut into 4 wedges and serve.