• Peel, rinse and thinly slice potatoes
• Chop parsley
• Slice onions

1.  Heat all but two tablespoons of the oil in a deep non-stick frying pan.

2.  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.

3.  Drain the potatoes in a metal colander, then season with salt.

4.  Beat the eggs lightly in a large bowl, then mix in the potatoes, onions, parsley, salt and pepper, stirring with a fork.

5.  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.

6.  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.

7.  Slide the inverted omelette back into the pan and cook for 5 minutes. Serve hot or at room temperature.