Cut the potato into thin matchsticks and soak in water. Thinly slice the onion. Microwave the potato for 3 1/2 minutes at 600W.

Heat olive oil in a skillet and sauté the vegetables until tender.

Add the chicken bouillon, milk, salt, and black pepper. Once it comes to a simmer, add the cornstarch dissolved in a little water to thicken.

Beat the eggs in a bowl and mix in the cooked vegetables (it's fine if they're still warm). Wipe the skillet clean.

Add a generous amount of olive oil to the skillet, pour in the egg mixture, cover, and cook on the lowest heat until set (about 5 minutes).

Once one side is cooked, flip the omelet and cook the other side until golden. Slice and serve, sprinkling with parsley if you like.

On 1/29/2015, this recipe was featured in a publication! Thank you to everyone who made it and to the editorial team.

On 3/4/2016, this recipe was featured again! Thank you to everyone who made it and to everyone involved in publishing.