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Wash your potatoes well and cut them into halves or thirds, depending on size. Boil until fork tender. (You can also bake them if preferred—you just need fully cooked potatoes.)
Grease a springform pan well with avocado oil, olive oil, or butter.
Add the cooked potatoes to the pan. Spray the bottom of a glass or measuring cup with oil and use it to press the potatoes into an even crust along the bottom and sides of the pan.
Spray the potato crust with more oil and sprinkle generously with salt.
Bake at 425°F for 20-25 minutes to help crisp up the crust and prevent a soggy bottom.
While the crust bakes, whisk together the eggs, ricotta cheese, Colby cheese, scallions, and the chopped bacon.
Remove the crust from the oven and pour in the egg mixture. Sprinkle additional Colby cheese over the top.
Bake at 350°F for 40-45 minutes, or until the center is set and no longer jiggly. A toothpick inserted in the center should come out clean, and the internal temperature should reach about 160°F.
Let cool for a few minutes before removing the springform ring.
Top with flaky salt, extra bacon, and extra scallions before slicing and serving.