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1
Preheat an oven to 350 degrees F (175 degrees C).
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2
In an ovenproof skillet over medium heat, heat 1 tablespoon of olive oil until it shimmers, and place the potatoes into the hot oil.
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3
Season with salt and pepper, and sprinkle with smoked paprika.
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4
Pan fry the potatoes, stirring and tossing occasionally, until they are beginning to soften, about 8 minutes.
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5
Stir in the onion, and cook, stirring occasionally, until the potatoes and onion are slightly browned and the onion is translucent, about 10 more minutes.
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6
Take the skillet off the heat, and allow to cool for about 5 minutes.
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7
Beat the eggs with 1 teaspoon of olive oil in a large bowl.
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8
Stir in the parsley, add the potato-onion mixture, and lightly combine.
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9
Heat 1 tablespoon of olive oil in the skillet over medium heat until it shimmers, then gently spoon the egg-potato mixture into the hot skillet.
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10
Reduce heat to medium-low, and shake the skillet a few times to help release the omelet from the bottom of the skillet.
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11
Slide the skillet into the preheated oven, and bake until the omelet is puffed and the top is golden brown, about 5 minutes.
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12
A toothpick inserted into the center of the omelet should come out clean.
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13
Cut the omelet into pie-shaped pieces, and serve hot.
