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1
Soak potato slices in several changes of cold water until water remains clear.
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2
Char peppers over gas flame or under broiler, turning until skins blister and blacken. Place in plastic bag and let steam 10 minutes.
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3
Rinse if necessary, pat dry, and peel off skins and remove seeds. Cut into 1 inch squares.
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4
Heat 2 tablespoons olive oil in heavy large broiler proof slope-sided skillet over medium heat.
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5
Add onions and saute until pale golden brown, stirring frequently, 10 to 15 minutes;transfer to plate.
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6
Heat another 2 tablespoons olive oil in same skillet.
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7
Drain potatoes and pat dry with paper towels.
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8
Add to skillet, cover partially, and cook until tender and pale golden brown, turning frequently, about 20 minutes.
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9
Transfer to plate with onions.
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10
Wipe skillet clean. Heat remaining 4 tablespoons olive oil in skillet over medium heat.
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11
Add peppers, onions, potatoes and parsley to skillet and cook just until heated through.
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12
Pour eggs over, poking holes and tilting pan to allow eggs to run underneath and flow to edges to form crust; do not stir.
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13
Shake pan, cover and cook until eggs are almost set, about 6 minutes; do not overcook.
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14
Meanwhile, preheat broiler.
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15
Uncover skillet and broil mixture 5 to 6 inches from source of heat until eggs are completely set and golden brown, 2 to 3 minutes.
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16
Slide omelet onto flat platter; cool slightly.
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17
Cut omelet into 8 wedges and serve warm.
