Preheat oven to 375F. Spray a pie dish with oil.
Place a large non-stick skillet over medium heat and saut the bacon for 6-8 minutes until browned. Transfer to a plate. Discard excess oil keeping 2-3 tablespoons in the pan. Using the same pan, saut the onion for 2 minutes until softened.
Meanwhile, grate potatoes on the large holes of a box grater. Use your hands to squeeze out as much water as you can from the potatoes. Then pat dry with paper towels.
Once onions are softened, add the grated potato to the skillet with the onions. Saut for 7 minutes, stirring a few times until potatoes are golden and nearly cooked through. Remove from heat and let cool slightly.
In a medium bowl, whisk together the 8 eggs, 1/2 cup of half and half and Tabasco sauce. Stir in the sauted potatoes, chopped spinach and 1 cup of the cheese.
Pour into the prepared pie dish. Sprinkle the top with bacon, then top with remaining cheese. Bake at 375F for 40-45 minutes or until puffed and lightly browned and a toothpick inserted in the center comes out fairly clean. Cool for a few minutes before serving.
