Peel potatoes and cut them into 1/2" slices. 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 oven-proof, non-stick skillet and add eggs and potatoes. Cook over low heat for two minutes.
Place pan on middle rack of oven and bake for 15-20 minutes, until just set.
Invert onto a plate and cut into wedges. serve immediately.