Heat all but two tablespoons of the oil in a deep non-stick 23 - 25 cm / 9 - 10 in frying pan
Add the potatoes and onions and cook over a medium heat for about 15 minutes until tender, but not brown - let the potatoes stew in the oil rather than deep fry. Drain the potatoes in a metal colander, then season with salt
Beat the eggs lightly in a large bowl, then mix in the potatoes, onions, parsley, and salt and pepper, stirring with a fork
Add the two tablespoons of oil to the frying pan and, when hot, spoon in the egg mix and cook for about 10 minutes until just setting. Don't overcook as the eggs should be a little runny inside
Cover the frying pan with a large plate, holding it down firmly with the
flat of your hand, then carefully turn the pan upside down so the omelette
turns out on to the plate
Slide the inverted omelette back into the pan and cook for 5 minutes. Serve hot or at room temperature with a green salad.
TIPS:
This is best eaten warm or at room temperature, and can be served for lunch,
supper, or even cut into small pieces and served as tapas.
