Place potatoes in a large saucepan and cover with water. Add salt and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender but still firm. Drain.
In a large bowl, beat eggs and season with a little salt.
Heat olive oil in an ovenproof, non-stick skillet and add eggs and potatoes. Cook over low heat for 2 minutes. Place pan on middle rack in oven and bake for 15-20 minutes, until just set.
Invert onto a plate and cut into wedges. Serve immediately.
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