2. Heat about 2 tablespoons olive oil in another skillet or saute pan and fry the onions until soft and golden. Cool a bit.
3. Combine onions and eggs in a large mixing bowl and season with salt and pepper. Fold in the potatoes.
4. Heat the oil remaining in the large skillet and pour in the egg mixture. Cook over low heat until bottom of omelet is set and golden, about 8 to 10 minutes. Place a large plate or lid on top of the skillet and turn the omelet out on to it. Then slide it back into the skillet to cook the other side and set the eggs, about 4 minutes longer. Turn omelet out onto a plate, cut into wedges and sprinkle with parsley.
Serve with salsa verde or roasted red pepper puree. Beet, New Potato and Green Bean Salad with Salsa Verde.