Spanish Omelet

Ingredients:
Two baked potatoes (diced)
4 eggs
1 large tomato (seeded and diced)
2 tablespoons of minced fresh parsley
2 cloves of garlic (minced)
1 teaspoon of olive oil
One large onion (minced)
2 teaspoons organic butter

Instructions:
1) In a large non-stick frying pan – cook the potatoes, onions, tomatoes, parsley, and garlic with the oil over medium heat. Cook until most of the liquid has evaporated from the tomatoes.
2) Transfer the ingredients to a large bowl. Stir in the eggs.
3) Wipe out the frying pan, placing it over medium-high heat and letting it stand for about two minutes.
4) Add 1 teaspoon of butter and spread out by swirling the pan.
5) Add half of the egg mixture, lifting and rotating the pan so that the eggs are evenly distributed.
6) As the eggs set around the edges, lift them to allow uncooked portions to flow underneath.
7) Lower the heat and cover the pan. Cook the omelet until the top is set.
8) Invert the omelet onto a serving plate, cutting into wedges.
9) To make a second omelet, repeat the steps using the remaining teaspoon of butter and egg mixture.