Mama sure knows how to whip up a frittata. This pan of eggs and potato is actually pretty similar to a Spanish omelette, so maybe it's more like la frittata de Mama.
2 tablespoons olive oil
2 large russet potatoes, peeled and very thinly sliced into rounds
4 eggs
Heat the oil in a large non-stick skillet over medium-high heat. Add the potatoes but do not stir. Reduce the heat to medium.
Let the potatoes cook, undisturbed, for 3 minutes then check to see if they are browned on the bottom. When ready, turn them over to brown on the other side. Let cook for 2 minutes.
Add the unbeaten eggs to the skillet. Stir quickly to scramble the eggs with the potatoes. Let the scrambled eggs cook until set then serve immediately.
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