Preheat your oven to 375°F (190°C).

In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped bacon strips and sauté until crispy and browned, about 5-7 minutes. Remove the bacon and set aside.

In the same skillet, add the diced potatoes and cook on medium-high heat until golden brown and tender, about 10-12 minutes.

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

Pour the egg mixture over the cooked potatoes in the skillet, stirring gently to distribute.

Sprinkle the bacon and cheddar cheese over the top of the frittata mixture.

Cook on medium heat for about 3 minutes to allow the bottom to set slightly.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until fully set and lightly golden on top.

Remove from the oven and let it rest for 5 minutes. Garnish with fresh chives before serving warm.