Preheat your oven to 375°F (190°C).

In a large, oven-safe skillet, heat over medium heat and add the chopped bacon. Cook for about 6-8 minutes until crispy and golden.

Remove the bacon from the skillet and set aside, leaving the drippings in the pan.

In the same skillet, add the diced potatoes and cook for about 10-12 minutes, stirring frequently, until golden brown and tender.

Whisk together the eggs and heavy cream in a mixing bowl, seasoning with salt and pepper to taste.

Spread the cooked potatoes in the skillet, pour the egg mixture over, and sprinkle bacon and cheese on top.

Cook on the stovetop for about 3 minutes until the edges begin to set.

Carefully transfer the skillet to the oven and bake for 15-20 minutes, or until set and slightly golden.

Allow the frittata to rest for 5 minutes before slicing and garnish with fresh chives.