Preheat your oven to 375°F (190°C).

In a large oven-safe skillet, heat over medium heat and add the chopped bacon. Cook until crispy, about 6-8 minutes. Remove with a slotted spoon and set aside.

In the same skillet, add the diced potatoes and sauté in the remaining bacon fat for about 10 minutes until golden brown and tender.

In a mixing bowl, whisk together the eggs and heavy cream. Season with salt and pepper.

Pour the egg mixture over the potatoes. Gently stir to distribute, then sprinkle the bacon and cheddar on top.

Cook on stovetop for about 3 minutes over medium heat until edges begin to set.

Transfer the skillet to your preheated oven and bake for 15-20 minutes until fully set and puffed up.

Let the frittata rest for about 5 minutes before garnishing with chives and slicing.