Cut the onion into thin slices and sauté in a frying pan with the bacon and a drizzle of olive oil. Set aside to cool.
Scramble the eggs with a pinch of salt and pepper. Combine with the cooled bacon and onions. Peel the potatoes and slice thinly with a vegetable slicer (ideal thickness: 1mm). Butter cupcake or muffin tins. Put a slice of potato on the bottom and others around the sides to form a flower. Pour the egg mixture inside this “shell”, add a few cubes of cheese, and close the baskets with one or two potato slices. Brush the surface with butter and bake at 180°C for about 25 minutes or until golden brown.
Cool briefly and then delicately remove and serve.