Begin by placing the potatoes into a large pan, then cover them with water. Bring the water to a boil over high heat and let the potatoes cook for about 3 minutes. Once boiling, remove from heat, cover, and let them sit for 10 minutes or until tender. Drain well.

In a deep, 10-inch nonstick skillet, heat about 3 tablespoons of olive oil over medium heat. Once the oil shimmers, add the sliced red onion and minced garlic. Cook for approximately 8 minutes, stirring occasionally until the onion becomes soft and translucent.

Carefully add the drained, tender potatoes to the skillet with the cooked onion and garlic. Stir gently to combine everything well, cooking this mixture for an additional 5 minutes.

In a large bowl, whisk together 4 whole eggs and 2 egg whites until frothy. Stir in a generous amount of chopped fresh parsley, basil, and chives, seasoning with salt to taste.

Pour the egg and herb mixture over the potato mixture in the skillet, ensuring even coverage. Reduce the heat to low and allow the omelet to cook uncovered for about 10 minutes.

Once cooked, remove the omelet from heat and garnish with additional fresh herbs. Slice into wedges and serve warm or at room temperature.