Potato Omelet Recipe

Boil potato until partially cooked, about 1 to 2 minutes. Let cool. Peel, cut into quarters, then slice thinly. Set aside.

Beat eggs in a bowl. Season with salt and pepper. Set aside.

Heat ½ tablespoon oil in a frying pan. Add onions and sauté until translucent. Add potatoes and cook until lightly browned. Season with salt and pepper. Add parsley, if using.

Add sautéed potatoes to the beaten eggs. In a nonstick frying pan, heat remaining oil and add egg mixture. Cook over medium-low heat until set. Fold egg over and transfer to a serving platter. Garnish with chopped spring onions, if using. Serve warm with tomatoes on the side, if desired.