Spanish Potato Tortilla

Preheat the oven to its highest temperature setting, which is 350 degrees F (175 degrees C).

Heat a small amount of olive oil, approximately one tablespoon, in an oven-safe skillet over medium heat until it begins to move and shimmer. Introduce diced potatoes into the hot oil mixture and sprinkle with salt, pepper, and a pinch of smoked paprika. Use a spatula to gently stir and toss the potatoes occasionally, allowing them to soften slightly, around 8 minutes.

Add sliced onions to the skillet and cook, stirring occasionally, until both potatoes and onions are lightly browned and the onions have become translucent, approximately 10 additional minutes. Remove the skillet from heat and allow it to cool down for a few minutes, roughly 5 minutes.

In a large bowl, combine beaten eggs with another tablespoon of olive oil. Mix in chopped parsley and then gradually add the potato-onion mixture until it is lightly combined.

Heat a small amount of olive oil, about one tablespoon, in the same oven-safe skillet over medium heat until it begins to move and shimmer. Using a spoon, gently pour the egg-potato mixture into the hot oil. Reduce heat to a lower setting and use your spatula to help release the omelette from the bottom of the skillet. Carefully slide the skillet into the preheated oven.

Bake in the preheated oven until the omelette is puffed and the top is golden brown, approximately 5 minutes. To check if it's done, insert a toothpick into the center of the omelette; if it comes out clean, cut the omelette into pie-shaped pieces and serve.