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 chopped onion and red bell pepper, mix together, then mix every 1 to 2 minutes

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

After sautéing the onion and red bell pepper for 4 to 5 minutes and they're lightly sautéed, add in the sliced potatoes, mix together, then mix every 2 to 3 minutes so everything evenly cooks

In the meantime, crack the eggs into a large bowl, add in the chopped chives, and season with salt & pepper, whisk together until well mixed

After frying the potatoes for 20 to 25 minutes and they're lightly golden fried and cooked through (you can always pierce them with a toothpick to ensure they are done), add in the paprika and season with salt & pepper, mix together, then remove from the heat and transfer the mixture into the bowl with the whisked eggs, making sure to reserve the olive oil in the pan, mix the mixture together, and let it sit for a couple of minutes

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

After a couple of minutes, add in the potato and egg mixture, making sure it's all in a flat layer, and cook for 3 to 4 minutes without mixing

After 3 to 4 minutes, it's time to flip the omelette, using a plate that is slightly smaller than the pan, place it over the omelette, and in one swift move, flip the pan into the plate, then slide the omelette back into the pan and compact it from the outer edges toward the center, cook for another 3 to 4 minutes or until the eggs are just cooked through, then gently slide the omelette into a dish and cut into wedges, serve warm, at room temperature, or even chilled, enjoy!