Start by peeling and thinly slicing the Yukon Gold potatoes. Aim for about 1/8-inch thickness. This size helps them cook evenly and prevents them from becoming too mushy. Place the slices in a bowl of cold water to prevent browning while you prep the onions.

In a large skillet, heat 1 cup of olive oil over medium heat. Once hot, add the finely sliced onions. Stir occasionally for about 5 minutes until they soften and become translucent. Remove the onions from the skillet and set aside. This step creates a beautiful sweet base for the omelette.

Using the same skillet, add the remaining olive oil and allow it to heat again. Drain the potatoes and add them to the skillet. Season with a pinch of salt. Cook the potatoes on medium heat, stirring gently every few minutes. The goal is to cook them until they’re tender, about 15–20 minutes.

Once the potatoes are cooked through, drain the excess oil. Mix the potatoes with the onions in a large bowl. Cover this mixture and let it cool slightly. This step allows the flavors to marry and keeps the texture just right.

In a separate bowl, crack all the eggs and whisk them until combined. Add a pinch of salt and the smoked paprika.

Pour the egg mixture over the cooled potatoes and onions. Give everything a gentle stir to ensure the eggs coat all the potatoes well.

Wipe the skillet clean and add about 2 tablespoons of olive oil. Heat over medium-low. When the oil is hot, pour in the potato and egg mixture. Cook for about 5–7 minutes, or until the bottom is set and lightly browned.

Here comes the fun part! To flip the tortilla, place a large plate over the skillet. Carefully invert the tortilla onto the plate. Then, slide it back into the skillet to cook the other side for another 5 minutes.

Once both sides are golden and cooked through, transfer the tortilla to a serving plate. Let it cool for a few minutes. You can serve it warm or at room temperature, garnished with parsley.