Peel the potatoes and cut them into small cubes of equal size for even cooking.

Place the cubed potatoes in a saucepan, add salt, and cover with water.

Set the saucepan on the stove over high heat and bring to a boil, then reduce heat and cook for 10 minutes until potatoes are tender but not mushy.

Remove the potatoes from heat and drain thoroughly, discarding the cooking liquid.

In a separate mixing bowl, crack the eggs and beat them well with a pinch of salt and black pepper to taste.

Add the drained potatoes to the beaten eggs and stir gently to combine, ensuring the potatoes are evenly coated.

Pour a thin layer of vegetable oil into a 24 cm (9.5-inch) diameter frying pan and heat over medium heat until the oil shimmers.

Once the oil is hot, pour half of the potato and egg mixture into the pan, spreading it evenly across the bottom with a spatula.

Arrange the turkey slices evenly over the potato layer, covering the surface.

Sprinkle the grated cheese over the turkey slices in an even layer.

Pour the remaining potato and egg mixture over the cheese, spreading gently to cover completely.

Cover the frying pan with a lid and reduce heat to medium-low, cooking for 10-12 minutes until the bottom is golden and the eggs are mostly set.

Carefully flip the frittata using a large plate: place the plate over the pan, invert quickly, then slide the frittata back into the pan to cook the other side.

Cook uncovered for an additional 5-7 minutes until the frittata is fully set, golden brown, and cooked through.

Remove from heat, let rest for 2 minutes, slice into wedges, and serve warm.