Directions

1. Preheat your oven to 350°F (175°C). Peel and thinly slice the potatoes and onions.
2. In an oven-safe skillet, heat 1 tablespoon olive oil over medium heat. Add the potatoes, season with salt, pepper, and smoked paprika, and cook for 8 minutes, stirring occasionally until softened.
3. Add the sliced onion and continue cooking for 10 minutes, stirring occasionally until both potatoes and onions are tender and lightly golden. Remove from heat and let cool for 5 minutes.
4. In a large bowl, beat the eggs with 1 teaspoon olive oil. Stir in the chopped parsley or chives, then fold in the potato-onion mixture gently to combine.
5. Add 1 tablespoon olive oil to the same skillet and heat over medium. Pour the egg mixture into the skillet and cook for 2–3 minutes, gently shaking the pan to prevent sticking.
6. Transfer the skillet to the oven and bake for 5 minutes, or until puffed and golden. Insert a toothpick in the center — it should come out clean. Slice into wedges and serve warm or at room temperature.