Heat olive oil in a skillet over medium-high heat. Spread potato slices across the bottom of the skillet and cook, turning once, until golden on both sides. Remove slices and drain.

Return cooked potato slices to the pan. Turn heat to high. Pour beaten eggs over potatoes, season with salt and pepper, and tilt the pan to ensure eggs cover the bottom evenly.

Turn heat to medium-low, cover, and flip the frittata onto a plate. Slide the frittata back into the pan with the uncooked side facing down. Cover and cook for another 2 minutes.