Cut 2 medium sized yukon gold potatoes into small pieces, I like to cut each potato in half, then each half in half to end up with 4 evenly sized quarters, cut each quarter into 3 pieces and into ¼ inch thick slices, thinly slice 1 large onion, finely mince 4 cloves of garic, cut 1 red bell pepper into 2 inch long by a ¼ inch thick strips, crack 6 organic eggs into a bowl, season them with sea salt & black pepper and whisk until well combined

Heat a large nonstick fry pan with a medium-high heat and add in a generous ⅓ cup extra virgin olive oil, after 2 minutes add in the pieces of bell pepper and the sliced onions, mix with the olive oil, after 3 minutes and the onions are translucent, add in the pieces of potato, continue to mix so all the pieces of potato are coated in the olive oil, mix occasionally

After about 15 minutes and the potatoes are fully cooked through, add in the minced garlic, ½ tsp sweet smoked paprika and season everything with sea salt & black pepper, mix together until well combined, remove the pan from the heat and transfer the mixture into the bowl with the eggs, mix together until well combined

Using the same pan, heat it with a low to low-medium heat and add the potato and egg mixture into the pan, spread around so it´s all in an even layer, after about 2 minutes run a spatula through the outer edges of the omelette to ensure that it´s not sticking to the pan, after about 5 minutes grab a plate that is either bigger or a tad smaller than the pan, place it over the omelette, place one hand over the plate while you flip the pan with the other hand, slide the uncooked part of the omelette back into the pan, using the back of a spatula compact the tortilla from the outer edge towards the center, this gives it that classic rounded edge, after another 5 minutes remove the pan from the heat and slide the tortilla into a serving dish, enjoy!