|Potatoes||2 Large, peeled and chopped|
|Onion||1 Medium, chopped|
|Eggs||6 , beaten|
|Milk||1⁄3 Cup (5.33 tbs)|
|Parsley||1 (For Garnishing)|
Cook potatoes and onion with salt in 3 tablespoons oil.
Use a medium skillet.
Cook about 5 minutes.
Remove from heat.
Combine eggs and milk in a bowl.
Add potato mixture to this.
Heat 2 or more tablespoons oil in same skillet.
Pour in egg mixture; reduce heat to low.
Omelet will be nearly set in about 10 minutes.
Turn and cook until the underside is firm.
Garnish with parsley, if desired.