Potato, Bacon, and Fontina Frittata

Heat broiler. Heat oil in a large nonstick skillet over medium heat. Add bacon and cook until fat is almost rendered and bacon is starting to crisp; remove bacon to a paper towel to drain. Add potato and onion to drippings; raise heat to medium-high and sauté mixture until potato is almost tender, about 10 to 12 minutes. Whisk eggs, cream, salt, and pepper in a medium bowl; stir in 1/2 cup of the cheese, then stir in bacon. Pour into skillet, shaking pan gently to distribute. Reduce heat to medium and cook, without stirring, 5 minutes, or until set on bottom and sides (eggs will be runny in center). Place skillet under broiler; broil 2 minutes, or until frittata is firm in center. Sprinkle with the remaining 2 tablespoons cheese and chives. Loosen edges with a rubber spatula and slide onto a serving plate. Cut into wedges.