Preheat your oven to 375°F (190°C).

In a large, oven-safe skillet, heat over medium-high heat and add the chopped bacon. Cook until crispy, about 6-8 minutes. Remove and drain on paper towel, leaving the drippings in the skillet.

Add the diced potatoes to the skillet and sauté for 10-12 minutes until golden brown and just tender.

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

Pour the egg mixture over the sautéed potatoes, then sprinkle bacon and cheddar cheese over the top.

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

Transfer the skillet to the preheated oven and bake for 15-20 minutes until set in the middle.

Let the frittata rest for 5 minutes, then garnish with chives and serve warm.