Step 1

Heat 2 tablespoons of the oil in a small heavy-based frying pan that's about 20cm/8in in diameter. Add the onion and fry for 5 minutes.

Step 2

Add the pepper and potatoes and season with salt and pepper. Cover with a lid and gently cook over a low heat for about 15–20 minutes, or until the vegetables are soft and the potatoes are cooked through. Transfer to a bowl and wipe the pan clean.

Step 3

Beat the eggs in a bowl and season with salt and pepper. Pour the eggs into the bowl with the cooked mixture.

Step 4

Add the remaining oil to the pan. Carefully pour in the egg mixture and sprinkle with parsley. Cook on a medium heat until the sides and top have just set and the base is lightly golden-brown. When the middle is set, carefully slide onto a plate.

Step 5

Put the pan on top of the omelette and flip over to cook the other side for 3–4 minutes, or until golden-brown all over and just cooked through. Slide onto a plate to serve.