In a large mixing bowl, whisk the eggs, cheese, and herbs. Season with salt and pepper to taste and set aside.
Heat a generous splash in a large cast iron or non-stick, oven-safe, skillet over medium high heat. Place a single layer of potato slices into the skillet, sprinkle with salt, and cook until starting to brown on each side, about 3-5 minutes. Transfer to a plate. Repeat frying the remaining potato slices. You can leave a the olive oil in the bottom of the skillet after frying the potatoes or you can wipe it out and re-grease or spray it.
Preheat your oven broiler. Layer half of the potatoes in the oven safe skillet or pan and sprinkle with half of the herbs. Pour in half of the egg mixture. Add the remaining potatoes, herbs, and egg mixture. Cook for 15 to 20 minutes over medium-low heat, until the bottom is lightly browned and the frittata is partially set.
Place the skillet in the oven on the lowest oven rack. Broil until lightly browned on top, about 5 to 10 minutes, until eggs are completely set. Check it frequently so you don’t overcook it! Salt and pepper to taste, then, Let the frittata rest for a few more minutes before serving. Enjoy!