|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Potatoes||1 Pound, cut into 1/2-inch cubes (2 Medium Sized)|
|Chopped green onions with tops||1 Cup (16 tbs)|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Garlic||4 Clove (20 gm), minced / pressed|
In a wide frying pan, heat oil over medium-high heat; add potatoes and cook, stirring, until golden (about 15 minutes).
Add onion, parsley, and garlic; cook, stirring, until onion is limp and potatoes are crusty brown.
Reduce heat and distribute potato mixture evenly over bottom of pan.
Lightly beat eggs and milk together; stir in salt and pepper.
Pour egg mixture evenly over potato mixture and cook, uncovered, for 5 to 7 minutes or until eggs are set on the bottom.
Run a spatula around edge of omelet and slide spatula underneath omelet to loosen from pan.
Cover, remove from heat, and let stand just until top is set (about 5 minutes).
Cut into wedges.
Pass salsa at the table, if desired.