Step 1

Start by peeling and dicing the onions very finely, then cook them in an oven safe pan with the olive oil and 1/2 a teaspoon of salt, until softened (5-7 minutes).

Step 2

Meanwhile, peel and chop the potatoes into small cubes, approx. 1/2 inches in size.

Step 3

Add the potatoes to the pan with another 1/2 teaspoon of salt and mix. Allow them to cook for 10-15 minutes, stirring only every 5 minutes or so to ensure all sides get crispy. You can cover the pan for the last few minutes to soften them faster.

Step 4

Crack 6 eggs into a bowl and whisk with 1/2 teaspoon of salt and 1/4 teaspoon black pepper.

Step 5

When potatoes have softened, pour the eggs over them evenly and cook for 3-4 minutes.

Step 6

Transfer to the oven to broil the top for 2-3 minutes until set. If you don't have a broiler, you can cover the pan until the eggs set or you can flip it (it may break though!)

Step 7

Garnish with chopped parsley and serve with bread and any other toppings of choice.