Boil your potatoes for 12 minutes and then drain the water completely.
Next, pre-heat your oven to around 200 degrees c. Take a 23cm (9”) square baking tin and line it with nonstick baking parchment.
Add a bit of olive oil on the parchment paper.
In a large bowl, beat your eggs—lightly. Add the salt and pepper.
Whisk in the heavy cream.
Add the potatoes and salmon pieces.
Now, pour this egg mixture into the baking tin, and top it with the shredded cheese.
Cook for around 18 to 20 minutes, or until cooked through and well risen. When done, remove it from the oven, and allow it to cool for a moment before removing your frittata from the baking tin. Peel off the parchment paper, and cut it into 4 quarters and then serve.
Garnish with the chopped chives.