Preheat your oven to 375°F (190°C).

In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy, about 6-8 minutes. Remove bacon and set aside.

In the same skillet, add the diced potatoes to the leftover bacon drippings. Sauté 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 in the skillet. Gently stir to combine.

Sprinkle the cooked bacon and grated cheddar cheese over the egg and potato mixture.

Cook on the stovetop over medium heat for 3 minutes until the edges start to set.

Transfer to the oven and bake for 15-20 minutes until set in the center and golden brown on top.

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