Spanish Omelette (Tortilla Española)

Crack the eggs into a bowl. Whisk with a fork and add a pinch of salt. Heat some oil in a frying pan . Add the potato and fry for a couple of minutes until softened. add the onion and mash together. When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the scrambled eggs. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture. Put into a greased cake pan and bake in the oven at 350 degree oven for 30 minutes, the use of a nonstick pan is very helpful. Let the omelette rest for about 15 minutes before serving so it sets up. Cut into cake slices or cubes. Garnish with green olives and fresh parsley..