2/3 c. olive oil
4 potatoes, pared, thinly sliced
2 sm. onions, thinly sliced
4 eggs
2 tbsp. chopped fresh parsley
1 tsp. salt
1/4 tsp. freshly ground black pepper

Heat oil in 10" skillet until hot. Add potatoes, tossing lightly to coat with oil. Cook potatoes over medium heat, turning occasionally, until golden, 10 to 12 minutes. Stir in onions; cook until potatoes are tender and brown, about 3 minutes.

Beat eggs, parsley, salt and pepper in bowl. Pour egg mixture over potatoes and onions. Cook over medium heat until omelet is almost set. Place plate over skillet and invert omelet onto plate; carefully slide omelet back into skillet. Cook until brown on underside. Transfer to plate. Can be eaten hot or cooled at picnic. Cut into small wedges, garnish with parsley. About 8 servings.