Cook the chopped potatoes in boiling water until tender.

Heat 2 tablespoons of olive oil in a pan.

Saute the chopped red onion in the pan until lightly browned.

Stir in the finely chopped garlic and cook until fragrant.

Drain the potatoes and return them to the saucepan.

Over low heat, mash the potatoes.

Stir in the sauteed onions and garlic into the mashed potatoes.

Remove the potato mixture from the heat.

In a mixing bowl, whisk the eggs with harissa, herbs (cilantro and parsley), and salt and pepper.

Gradually beat the egg mixture into the potatoes, ensuring it is well combined.

Heat the remaining olive oil in a heavy frying pan.

Add the egg and potato mixture to the heated pan.

Cook over a very low heat until the bottom of the omelette is set.

Brown the top of the omelette under a hot broiler.