Potato Egg Torta

Preheat the oven to 350 degrees F.

Peel the potatoes and cut them into pieces approximately 1 1/2 by 1 1/2 inches. This will yield 2 cups of potatoes. Bring 3 quarts of water to boil with the 1 1/2 teaspoons salt. Add the potatoes and simmer until they are tender but still intact, about 15 minutes. Drain and allow the potato pieces to completely cool on a cookie sheet.

In a large bowl, beat the eggs, season with salt, and carefully mix in the potatoes. Heat the olive oil in an ovenproof 8-inch nonstick egg pan. Combine the potato-egg mixture and cook over low heat, stirring, for 2 minutes. The stirring and gentle heat will start the cooking process. Place the pan on the center rack of the oven and bake until the torta has just set, 15 to 20 minutes. You can test for doneness by examining and touching the surface. If there is any runny egg in the center, return the torta to the oven for a few more minutes.

Once the torta is cooked, let it rest for a few minutes, then invert it onto a plate. Allow the torta to set, then slice it into small wedges and serve.