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1
Heat the oil in a heavy nine-inch skillet, preferably cast iron.
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2
Add the potatoes and onions and cook very slowly, covered, until they are tender but not brown.
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3
Meanwhile, beat the eggs in a large bowl until they are well blended.
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4
When the potatoes are tender, remove them to another bowl, draining them well to leave as much of the oil as possible in the skillet.
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5
There should be a good film of oil in the pan.
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6
Season the potatoes with salt and pepper, add the parsley and stir in the eggs.
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7
Reheat the skillet.
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8
When it is quite hot, pour in the egg mixture, filling the pan evenly, and cook over medium heat until the eggs have set on the bottom and are golden brown but are still creamy on top, about five minutes.
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9
Position a large platter over the skillet.
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10
Using potholders, hold the plate and the skillet together and invert the omelet onto the plate, then quickly slide it back into the skillet.
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11
Continue cooking until the underside is golden brown and set.
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12
Remove from heat and invert onto a warm serving dish or serve directly from the skillet.
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13
Serve hot or at room temperature.
