Bring a large saucepan of lightly salted water to the boil and cook the potatoes for 10 minutes.
Meanwhile, heat the oil in a large, heavy-based frying pan and cook the bacon and onion over a medium heat, stirring frequently, for 5 minutes until the bacon has browned and the onion softened.
Drain the potatoes well, then add to the frying pan and cook, stirring frequently without worrying if the potatoes break up, for 2 minutes.
Dot spoonfuls of the ricotta over the potato mixture. Beat the eggs and parsley into the stock in a bowl, season with pepper and pour over the potato mixture. Cook gently for 10 minutes, then cook under a preheated high grill for a further 2–3 minutes until golden and set.
Serve spooned on to warmed serving plates, with a simple salad, if liked.