|Olive oil||2 Teaspoon|
|Onion||1 Large, chopped|
|Potatoes||4 Medium, cooked and diced|
|Freshly chopped parsley||1 Tablespoon|
|Eggs||4 Large, lightly beaten|
|Freshly ground black pepper||To Taste|
Melt the oil and butter in an 8 inch frying pan.
Fry the onion gently for 10 minutes, or until almost cooked.
Add the diced potato and heat through stirring now and then.
Then add the parsley.
Season the eggs with salt and freshly ground black pepper to taste.
Turn the heat up high, pour the egg mixture into the pan and quickly reduce the heat to moderate.
Run a palette knife round the edge and shake the pan to avoid sticking.
Lift the omelette slightly with the palette knife and, when cooked and golden underneath, slide it out onto a warm plate then return to the pan to cook the reverse side.