Heat some potatoes in a skillet (home fries or roasted potatoes work fine, too). Swirl in a bit of olive oil. Pour in some beaten eggs, sprinkle with salt. Cook until the bottom and sides begin to set, then slide a spatula around the edges, and tilt the pan so any uncooked egg can slip underneath. Once the top looks set, and no longer jiggly, flip the frittata, and cook another 1 to 2 minutes.