Begin by dicing your starchy potatoes into small cubes and placing them in a large pan. Cover the potatoes with water and bring to a boil over high heat for about 3 minutes. Once boiling, cover the pan and remove it from the heat, letting it sit for 10 minutes until the potatoes are tender. Drain the potatoes well and set them aside for mixing later.

In a deep nonstick skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the diced red onions and minced garlic, sautéing them for approximately 8 minutes until they become soft and translucent. Stir occasionally to prevent any sticking.

Once the onions and garlic are ready, gently fold in the drained potatoes into the skillet. Continue to cook the mixture for an additional 5 minutes, allowing the flavors to meld together beautifully.

In a large mixing bowl, crack 5 whole eggs and whisk them together with 2 egg whites until well combined and frothy. Add in freshly chopped spring herbs, seasoning with salt and pepper to taste.

Carefully pour the prepared egg and herb mixture over the potato and onion blend in the skillet. Reduce the heat to low and cook the omelet uncovered for about 10 minutes.

For a perfect finish, if you prefer a browned top on your Herbed Spanish Omelet, transfer the skillet briefly under a toaster oven or broiler for 2-3 minutes.

Carefully slide the Herbed Spanish Omelet onto a serving plate. Cut it into wedges and enjoy it warm, either on its own or with a side salad or crusty bread.