|Potato||10 Ounce, peeled and thinly sliced (1 Large Sized, 300 Gram In Weight)|
|Olive oil||2 Tablespoon|
|Spanish onion||1⁄4 , peeled and chopped|
|Garlic||1 Clove (5 gm), peeled and chopped|
|Eggs||2 , beaten (Size 3)|
|Freshly ground black pepper||To Taste|
|Chopped parsley||1 Tablespoon (For Garnish)|
Place potato in a small omelette pan with the oil.
Add the onion and garlic and cook, stirring, over a low heat until the potato is tender but not brown - about 15 mins.
Add the eggs and seasoning.
Keeping the heat low, cook until the egg has set, then slide the omelette on to a plate, then invert it back into the pan.
Continue to cook until firm.
Serve warm or cold, cut into small pieces, sprinkled with parsley.