Start by washing and slicing your potatoes. You want them uniform so they cook evenly. Dice your onion and red bell pepper. If garlic is your friend, mince that too. Fresh parsley? Chop it fine. Trust me, the prep work pays off.

In a large skillet, heat the olive oil over medium heat. Once hot, add in the onions. Cook till they're translucent, then toss in the potatoes. Sauté for about 10-15 minutes, stirring occasionally, until they soften. If you’re using red bell peppers, add them toward the end of this step to keep their crunch.

While your veggies dance in the hot oil, crack those eggs into a mixing bowl. Add salt, pepper, and smoked paprika. Whisk vigorously until everything is well combined.

Once your potatoes are golden, pour the egg mixture over them. Give everything a gentle stir to ensure that the eggs make contact with the pan evenly. Cook over low heat. You want to let the bottom set without browning too much. About 10 minutes should do.

For a perfect top, consider transferring your skillet to a preheated oven at 375°F (190°C) for about 10-15 minutes. This gives the frittata that puffy, oven-baked quality. If your skillet isn’t oven-safe, simply cover it with a lid and cook until the eggs are fully set.

Once done, let the frittata cool for a couple of minutes. Slide it out of the pan onto a cutting board, and slice it into wedges. Garnish with chopped parsley for that inviting touch.