How to Make It
Peel the potatoes. Once all of the potatoes are peeled, use a mandoline to thinly slice the potatoes to about ⅛- to ¼-inch thick.
Heat a large nonstick skillet. Heat 2 to 3 tablespoons of olive oil to the pan over a medium-high flame. Once the oil is hot add the potatoes to the pan, layering as you go. Sprinkle salt and pepper between the layers as you build your masterpiece.
Cook low and slow. Turn the heat down to medium low, cover, and cook for 8 minutes, occasionally pressing down on the potatoes with a spatula. Flip the frittata and continue cooking for 8 more minutes or until a knife can easily pierce through the center of the potatoes.