Take a medium sauce pan, add water, salt and bring it to the boil.
Wash, peel and cut the potatoes (cut into slices or dice). Add to the water and parboil them for 5-7 minutes.
Peel and dice the onion. Heat up 2 table spoons of olive oil in a frying pan (bottom of the pan should be about 20cm in diameter) and add the onion. Sauté for about 5 minutes.
Now drain the potatoes (make sure you don’t overcook them – they should be cooked partially only to speed up the process) and add them to the pan. Cook for about 10 minutes, mixing (or tossing) occasionally.
Break the eggs into a bowl and whisk them with a fork. Add a pinch of salt and finely chopped parsley.
Once the potatoes are cooked, add some more oil, pour over the beaten eggs and reduce the heat to the lowest temperature.
Cook slowly until the omelette is set. Now it is time to turn it over. For this, use a plate (cover the pan with the plate, holding both turn the pan over. Transfer the omelette back onto the pan) add some more olive oil and cook for a further 3-5 minutes.
Serve with a slice of bread and salad.