Potato and Egg Frittata

2 tablespoons olive oil
1 large baking potato
6 eggs beaten
salt and pepper to taste

Preheat oven to 350 degrees. Oven safe heavy skillet (iron works best).

1. Wash, peel and cut potato into 1/4 inch slices.
2. Heat the olive oil in a large heavy skillet over medium heat.
3. Place as many potato slices as will cover the bottom of the skillet.
4. Fry until golden brown then flip over and do the same to the other side.
5. Remove slices and place on a paper towel to drain.
6. Repeat until all slices are fried.
7. When all slices are done return to the skillet and turn heat up to high.
8. Pour the beaten eggs over the slices and rotate skillet so that the eggs reach the bottom of the pan and are evenly distributed over the potatoes.
9. Turn heat to medium low.
10. Cover and cook until the eggs are set to about 1 inch from the sides of the pan, about 8 to 12 minutes.
11. Uncover, place in the preheated oven and cook until the top is puffed and completely set. About 15 to 25 minutes longer.