Peel and slice the potato into wedges. Slice the onion, tomato and capsicum. Chop the coriander leaves/parsley.

Heat oil in frying pan. Place the potato wedges on the pan and fry till they turn a crisp brown.

Add the onion, capsicum and tomato. Sprinkle salt and pepper and cook till the onions soften, stirring occasionally. Remove the potato-onion mixture with a slotted spoon and allow to cool slightly.

In a bowl whisk eggs with salt and pepper. Add the potato-onion mixture and parsley/coriander to the beaten eggs and mix well.

Heat a teaspoon of oil in the pan. Pour the egg mixture into the pan and spread evenly.

Cook the eggs on medium-low heat till the omelette starts to come away from the edge of the frying pan, and looks to be about two thirds set.

Place a large plate over the frying pan and invert the pan – the omelette will “fall” onto the plate. Place the pan on the stove once again and add a little oil.

Slide the omelette carefully back onto the pan (along with any liquid egg) and cook the other side till the eggs are set and done. Do not overcook it – the omelette should still be slightly moist in the middle.