Spanish Tortilla Omelet

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1 pound Yukon gold potatoes, half peeled, half skin-on, small diced

Salt

2 tablespoons unsalted butter, plus more as needed

2 tablespoons canola oil

Freshly cracked black pepper

1 teaspoon smoked paprika

12 large eggs, lightly beaten

1 tablespoon finely chopped fresh flat-leaf parsley, plus some sprigs for garnish

1 teaspoon finely chopped fresh thyme leaves, plus some sprigs for garnish

4 piquillo peppers, drained, patted dry and sliced

1 cup coarsely grated Manchego cheese

4 ounces soft goat cheese, optional