Vibrant Spanish Omelette with Bell Peppers and Onions

1.In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced potatoes and cook, stirring occasionally, until they are tender and lightly golden, about 10-12 minutes. Remove the potatoes from the skillet and set aside.

2.In the same skillet, add another tablespoon of olive oil if needed, and sauté the chopped onion and diced bell peppers until they are soft and slightly caramelized, about 5-7 minutes. Season with salt, pepper, and smoked paprika. Remove from heat and let cool slightly.

3.In a large bowl, whisk together the eggs, adding a pinch of salt and pepper. Stir in the cooked potatoes, sautéed vegetables, and chopped parsley until well combined.

4.Wipe the skillet clean and add a little more olive oil, heating it over medium-low heat. Pour the egg mixture into the skillet, spreading it evenly. Cook for about 5-7 minutes, or until the edges start to set.

5.Using a large plate, carefully flip the omelette over to cook the other side. Slide the omelette back into the skillet and cook for an additional 5 minutes, or until fully set and golden brown on both sides.

6.Once cooked, slide the omelette onto a serving plate. Let it cool for a few minutes before slicing into wedges. Serve warm or at room temperature.