Heat sufficient in a
large non-stick pan, add potatoes and onion and mix, cover partially and stew gently, stirring occasionally, for 30 minutes, or till the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl and set the strained oil aside.
Break the eggs into a
large bowl, add 2 tbsps water, salt and pepper powder and beat well. Add this to the potato mixture. Add parsley and capsicum and mix well.
Heat a little of the
strained oil in a smaller non-stick pan, pour the egg mixture into it and cook on a medium heat. Shape the egg mixture into a cushion with a spatula.
When almost set,
invert the pan on a plate and slide it back gently into the pan and cook the other side for a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to retain the cushion shape.
Slide onto a serving
platter and cool for 10 minutes. Cut into wedges, keep them on serving plates and serve.