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1
Bring a small pot of water to a boil, over medium heat and add the potatoes.
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2
Season the water with salt, to taste, and cook until a knife inserted into the center of a potato meets some resistance, about 5 minutes.
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3
Drain well and put the potatoes onto a baking sheet lined with paper towels.
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4
Heat the 2 tablespoons of unsalted butter and canola oil in a medium cast iron pan over medium-high heat until the butter begins to sizzle.
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5
Add the par-boiled potatoes, season them with salt and black pepper, to taste, and the smoked paprika and fry until they are golden brown.
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6
Line the same baking sheet with clean paper towels and transfer the potatoes from the skillet with a slotted spoon to the sheet.
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7
Melt some additional butter to a 6-inch nonstick saute pan over medium heat.
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8
Season the beaten eggs with salt and black pepper, to taste, the fresh parsley and thyme leaves.
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9
Add 1/4 of the mixture, about 3 eggs, to the pan, and lightly scramble them using a fork.
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10
Spoon a line, along the center of the omelet with some of the piquillo peppers, Manchego cheese, soft goat cheese, if using, and the potatoes.
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11
Roll the finished omelet onto a serving platter and garnish it with some parsley and thyme sprigs.
