Slice your potatoes with a mandolin slicer or use a knife to slice the potato into very thin slices.
Add olive oil, garlic, onion and jalapeño to your frying pan. Cook on medium heat for a few minutes.
Add your potato slices into the pan and cook for 10-15 minutes until they are completely cooked through. Keep stirring throughout the cooking process.
You will know the potatoes are done cooking when they start to fall apart with the spatula.
While the potatoes are finishing up, crack 6 eggs into a mixing bowl. Whisk together thoroughly.
When the potatoes are done cooking, add them to the mixing bowl with the whisked eggs.
Mix the potato and egg mixture together.
For the next part, you will use the same pan you just used to fry the potatoes.
Turn the heat to a medium/low heat and add some olive oil to your pan (about 1 T).
Pour the egg/potato mixture into the pan.
You will need to let this cook and form in the pan for about 3-5 minutes. I usually scrape the edges when it is cooking/forming. Make sure it is pretty solid and held together before flipping.
The next step is to flip the entire tortilla over into the other frittata pan. Make sure to spray the other pan with a cooking spray - you don't want it to stick! Optional: You can heat the pan over the stove for a few minutes before the flip.
We have frittata pans that fit into each other, so it is super easy to flip. We just put the smaller one on top of the larger one, and flip!
Let the other side cook for 3-5 minutes.
Once it is done, you can slide it right out of the pan onto a plate. I recommend slicing it like a pizza into 8 different servings.