Heat oil in a large frying pan over medium high heat. Spread potato slices across bottom of the frying pan and cook, turning once, until golden on both sides. Remove slices from the frying pan and drain. Repeat until all the potato is cooked.
When all potato slices have been cooked, return them to the frying pan. Turn heat to high. Pour on the whisked eggs and season with salt and pepper. Tilt the pan so that the eggs flow to the bottom of the pan. Turn heat to medium low.
Cover the frying pan with a plate and flip so that frittata is turned out onto plate. Slide the frittata back into the pan with the uncooked side down. Cover and let cook another 2 minutes.
When frittata is finished cooking, remove it from the pan and drain briefly on paper towels before serving.