Heat 2 tablespoons olive oil in cast iron skillet. Add next 4 ingredients.
Cook, stirring constantly, over medium heat 4 to 5 minutes; cover and cook 5
minutes or until potatoes are soft, but not browned.
Combine eggs and 1/2 teaspoon salt in a large bowl; beat until frothy. stir
in potato mixture.
Heat clean cast iron skillet until hot enough to sizzle a drop of water.
Add 2 tablespoons olive oil; rotate pan to coat bottom and sides. Pour egg mixture
into skillet. Cook 5 minutes over medium-low heat.
Bake at 375 degrees F for 10 minutes or until set.
Loosen with a spatula; invert onto serving plate. Cut into wedges to serve.