1. Wash your new potatoes. Precook them in a pot filled with water for 15 minutes.
Drain them and cut them in half.
2. Wash the bell pepper. Cut it in half, remove the stem, eliminate the ribs and white parts.
Cut the flesh into strips.
3. Peel the outer layer of your onion and slice it.
4. Wash and dry the spinach sprouts.
5. Heat a large skillet over high heat with butter and oil.
Sauté your potatoes for 5 minutes until they are golden.
Add the onion and bell pepper and continue cooking for an additional 5 minutes.
Season with salt and pepper.
6. Crack your eggs into a bowl, season with salt and pepper, then beat them.
7. Add the spinach sprouts and parsley to your skillet and mix until the sprouts have wilted.
Pour your eggs over this mixture and cook your omelette for 5 minutes.
Place your skillet in the oven for 5 minutes at 180 °C.