Directions

1. Scrape 500g new potatoes or leave the skins on, if you prefer.Cutthem into thick slices.Chop1 onion.
2. Heat 150ml extra-virgin olive oil in a largefrying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through acolanderinto a largebowl(set the strained oil aside).
3. Beat 6 eggs separately, then stir into the potatoes with 3 tbsp chopped flat-leaf parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan.
4. Tip everything into the pan and cook on a moderate heat, using aspatulato shape the omelette into a cushion.
5. When almost set, invert on a plate and slide back into the pan and cook a few more minutes.
6. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.