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Preheat the oven to 425 degrees F. Toss potatoes with 1 tbsp olive oil, ¼ tsp salt and ¼ tsp pepper. Roast in a casserole dish or on a baking sheet for 20-30 minutes, or until tender and crispy. Let cool.*
Add 1 tbsp olive oil to sautee pan over medium-high heat. Add swiss chard and ¼ cup water and cover for 5 minutes. Remove cover, add garlic, and turn heat down to low and let cook for another 10-20 minutes, or until chard is wilted and water is evaporated. Sprinkle with ¼ tsp salt and ¼ tsp pepper. Let cool.*
In a medium mixing bowl, whisk eggs and Greek yogurt until combined. Add chives and mix together. Season with ½ tsp salt and ½ tsp pepper.
Preheat oven to 350 degrees F. In a 10-inch cast iron pan, add roasted potatoes, swiss chard, and cheese. Pour egg mix over top. Heat on the stovetop over medium heat for 5 minutes.
Transfer to oven and bake for 25-30 minutes, or until frittata is set.** Let cool for 5 minutes or so.