Chop the onion into small pieces.

Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for about 7 minutes until soft.

Add the thinly sliced potatoes and a pinch of salt. Cook over medium heat, stirring occasionally, for about 13 minutes or until the potatoes are tender. If needed, cook 1–2 minutes longer until fully cooked.

Preheat the oven to 350°F (180°C).

In a large bowl, beat the eggs with 1 teaspoon of salt. Add the cooked potatoes and onions, and mix well.

Line a baking sheet (about 9 x 15 inches or 24 x 38 cm) with parchment paper. Spread the egg and potato mixture evenly over the surface. Bake for 7–8 minutes, or until set, then remove from the oven.

Preheat the oven broiler to 480°F (250°C).

Lay the slices of ham and cheese over the omelette, then arrange the roasted red pepper strips along one short end. Using the parchment paper to help, roll up the omelette starting from the end with the peppers, like a jelly roll. Return to the oven for a few minutes to brown. Let cool slightly, then slice and serve.