Peel 3 fist-sized potatoes and slice them thinly to a thickness of 2.5-3mm using a mandoline or a knife.

Add a generous amount of olive oil to a pan and fry the sliced potatoes. Season with salt and white pepper.

Slice the onion to a thickness of 2-3mm and add it to the pan with the potatoes. Fry until soft, which helps to add a soft texture to the omelette.

Finely chop the pancetta and add it to a bowl with the cooked potatoes and onions.

In a large bowl, beat 5-6 eggs and season with salt and white pepper.

Combine the fried potatoes, onions, and pancetta with the beaten eggs and mix well.

Roughly tear some basil leaves and mix them into the egg mixture.

Pour the mixture into a heated, oven-safe pan (a cast iron skillet is recommended). As it starts to cook, stir gently to ensure even cooking, creating layers.

Bake in a preheated oven at 150°C (302°F) for 7-10 minutes. If you don't have an oven, cover with a lid and cook over very low heat until set.

Remove the omelette from the oven and let it rest for a moment before flipping it onto a plate.

To finish, drizzle with olive oil and sprinkle with fresh thyme.

In a blender, combine parsley, extra virgin olive oil, pine nuts, white wine vinegar, salt, and pepper. Blend until smooth. Basil can also be added for extra flavor.

Pour the vinaigrette into a bowl. Grate Parmesan cheese into the sauce and mix well.