Heat a large nonstick fry pan with a medium heat and add in 1/2 cup (120 ml) extra virgin olive oil

While the oil is heating, cut the potatoes (peeled) into small bite-size pieces that are a 1/4 inch (.635 cm) thick and roughly chop the onions

Add the chopped onions into the hot fry pan, mix continuously, after 3 to 4 minutes and the onions are lightly translucent, add in the sliced potatoes, mix together, then mix every 3 to 4 minutes so everything evenly cooks

In the meantime, heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

While the oil is heating, roughly chop the garlic, then add into the hot fry pan, mix continuously, after 30 seconds add in the paprika and thyme, quickly mix together, then add in the canned tomato sauce and season with sea salt & black pepper, mix together and then lower to a low heat

Crack in the eggs into a large bowl, add in the chopped parsley and season with sea salt & black pepper, whisk together

After frying the potatoes for 20 to 25 minutes and they're golden fried and cooked through, season with sea salt & black pepper, mix together, then remove the pan from the heat and transfer everything into the bowl with the whisked eggs, making sure to reserve the oil in the pan, mix together and let it sit for a couple of minutes

Heat the same fry pan with a low-medium heat, add in more olive oil if needed, you want about 1 tbsp (15 ml) in the pan

After a couple of minutes, add in half of the egg and potato mixture, making sure to cover the entire surface, grab the simmering tomato sauce and pour over the eggs and potatoes, making sure to leave a border on the outer edges, then add the rest of the potato and egg mixture over the sauce, once again covering the entire surface

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, slide the omelette back into the pan, using the back of a spatula, compact the omelette from the outer edges towards the center, this gives it that classic rounded edge

Once the eggs are just cooked through, about 8 minutes total cooking time (4 minutes per side), remove the pan from the heat, slide the omelette into a serving dish, serve warm or at room temperature, enjoy!