Heat a 10-inch (25 cm) nonstick fry pan with a medium heat and add in the olive oil

After a couple of minutes, add in the sliced red onions and sliced red bell pepper, mix together, then mix every 1 to 2 minutes

In the meantime, cut the potatoes (peeled) into 1/4 inch thick (0.625 cm) bite-sized pieces

After about 5 minutes and the red onions and red bell pepper are lightly sautéed, add in the sliced potatoes, mix together, then mix every 2 to 3 minutes so everything evenly sautes

In the meantime, crack the eggs into a large bowl, season with salt & pepper, and whisk together

Once the potatoes are just cooked through, about 20 minutes (you can always pierce them with a toothpick to ensure they are done), season with salt & pepper and mix together, then remove the pan from the heat

Transfer the mixture into the bowl with the whisked eggs, making sure to reserve any of the olive oil in the pan, and mix together until well mixed and let it rest for 3 to 4 minutes

In the meantime, heat the same fry pan with a low-medium heat

After 3 to 4 minutes, add in the egg and potato mixture, making sure it's coating the entire surface and in a flat layer, cook for 2 to 3 minutes without mixing

To flip the omelette, use a plate that is slightly smaller than the pan, place it over the omelette and in one swift move, flip the pan onto the plate, then slide the omelette back into the pan, and compact it from the outer edges towards the center, and go for another 2 to 3 minutes or until the eggs are cooked through

Transfer into a serving dish, serve warm, at room temperature, or even chilled, enjoy!